Over-Stuffed Peppers

1
Lisa Pekala

By
@Drkaito

I came up with this recipe using gluten-free versions of the canned soups for the sauce. I grew up eating stuffed cabbage and stuffed peppers, so this recipe is a definite comfort food for me. I like to use different colored peppers. The sauce is the perfect ending to a wonderful dish! Enjoy!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6-12
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • 6-8
    bell peppers, any color, cut in half or whole
  • 2 lb
    ground turkey
  • 3 tsp
    minced onion
  • 1
    onion, medium
  • 2 c
    brown minute rice, cooked
  • ·
    salt and pepper, to taste
  • SAUCE

  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    cream of tomato soup
  • 1-2 can(s)
    mushrooms, canned, drained
  • 1 can(s)
    tomatoes, diced (or fresh)
  • 1 can(s)
    tomato sauce

How to Make Over-Stuffed Peppers

Step-by-Step

  1. In a large pot, with boiling water, blanche each pepper for 3-5 minutes, just to soften the flesh a little bit. Remove each pepper gently from the water, using tongs. Place the peppers in a rectangular casserole dish. (I like to first coat the dish with some olive oil, to prevent sticking).
  2. Saute onion and garlic in a large pan just until softened. Add ground turkey and cook until done.
  3. Add cooked rice to the turkey mixture. Add some salt and pepper, to taste. Mix well.
  4. Stuff each pepper with the turkey mixture, pressing down to make sure each one is filled to the brim.
  5. Make the sauce: Open each can and put in a bowl or pot. Mix well. Pour some sauce over each stuffed pepper. Bake in oven on 350 degrees F, for about 30-45 minutes or until done.

Printable Recipe Card

About Over-Stuffed Peppers

Course/Dish: Turkey Vegetables
Main Ingredient: Turkey
Regional Style: American
Other Tag: Quick & Easy




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