Ready in 2 hours
Stuffed Bell Peppers.... We love stuffed bell peppers. I think both my husband and I have great memories of eating stuffed peppers throughout our childhood days. We both liked the way our mothers made them...we added a dollop of sour cream on top. But, this version is a bit different in that it is baked rather than cooked on the stove top(like our mothers used to do), uses turkey instead of bee f and has a bit more rice for a lighter version. The stove top method makes the peppers extra soft. The peppers in this recipe have a bit more bite to them....
"I loved the dish in that it called for Turkey instead of Beff. I had a thought while getting some rice out of the freezer and topped off the pepper with a hand full of stir fry veg't, I added a spot of water to the pepper and covered with Cheeze when it came out of the oven in 35min. My family loved it, but I would have to say that I loved the taste of the stuffing without the Bell Pepper and would rather next time serve it on Pita Bread or in a flour wrap."- Greatdaychef
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You can cook the rice to have a head start. I use1 cup of rice uncooked (the cup that comes with the rice cooker) and get approx. 2 cups cooked rice.
Wash peppers and cut in half lengthwise. Take out seeds and membranes. Rinse to clean out all the seeds. At this point, if you like your peppers to be softer in the end, blanch them in salted boiling water for about 5-7 minutes. I skipped this step and left them raw.
Place about 1/3 of the cut up tomatoes on the bottom of your dish. You may add about 1/2 cup-1 cup water and mix with the tomatoes. Place the peppers on top of the sauce.
Add olive oil to frying pan. Heat on med low and add onion and garlic.
Saute for about 4-5 minutes or until soft. Lower the heat if you need to so as not to burn. Add turkey, salt ,pepper and dill.
Cook until turkey is cooked through and no longer pink.
Add rice and remainder of the diced tomatoes, and 1/2 can of tomato sauce.
Mix and combine. Turn off heat. Fill bell peppers with rice mixture. Top with a tablespoon or so of the leftover tomato sauce.
Cover with foil and bake in a 375 preheated oven for about an hour (test and see how soft you want the bell peppers to be and leave them in a bit longer if you wish)... uncover ...bake an additional10-15 minutes. Sprinkle some cheese the last minute or so of the baking time.
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JackiePerez 2 months agoGreat recipe. I made mine with brown rice, added some garbanzo beans and roasted the peppers before putting in the oven. Yum.
Courtsheff 9 months agoNot as flavorful as we expected!
JHarpRN 1 year agoThese were yummy. I used an off brand rotel for the diced tomatoes since I'm from the south and we like a little kick to our food. Will be making this again!
pmake 1 year ago
TXAggie89 2 years agoSo simple yet delicious!
HerringtonLaura1 2 years agoLoved this recipe!! My kids even like them. :-) I had organic orzo on hand and used that instead of rice. It turned out wonderful. Next time I will use the basmati and probably throw some jalapeño pieces on with the cheese.
Seurbanek 2 years agoI modified it a bit because of what I had on hand. I used brown instant rice, a roasted tomato salsa instead of the diced canned tomatoes, an enchilada sauce in place of the tomato sauce, and Swiss cheese in place of Monterrey jack. These were very tasty with a nice kick because if the sauces I used.
BCWILSON 2 years ago
LMyers1 3 years agoIt was really good
Greatdaychef 4 years agoI loved the dish in that it called for Turkey instead of Beff. I had a thought while getting some rice out of the freezer and topped off the pepper with a hand full of stir fry veg't, I added a spot of water to the pepper and covered with Cheeze when it came out of the oven in 35min. My family loved it, but I would have to say that I loved the taste of the stuffing without the Bell Pepper and would rather next time serve it on Pita Bread or in a flour wrap.
ellie36 5 years ago[I posted this recipe.]