Stuffed Peppers are gorgeous, inexpensive, versatile, and delicious any time of year.
Course: Main Course
Diet: Gluten Free
Keyword: how to make stuffed peppers, stuffed peppers recipe, turkey stuffed peppers
Author: Katie Workman
6large bell peppers (any color)
½poundground turkey, preferably 85%/15%
½poundmild or hot turkey sausage, casings removed
1onion, finely chopped
1 ½cupscooked and cooled rice (white or brown or any rice blend)
1cuptomato sauce, divided
¼cupchopped fresh parsley
1tablespoonchopped fresh basil or 1 teaspoon dried
½teaspoonfreshly ground black pepper
1cupshredded Monterey Jack cheese(or any other shredding cheese)
Cut the tops off the peppers and remove the seeds and membranes from inside.
Preheat the oven to 350°F.Spray a 13 x 9 baking dish, or a baking dish large enough to hold all of the peppers snugly, with nonstick spray, or lightly oil the dish.
Heat a large skillet over medium high heat. Add the turkey, turkey sausage and onion, and stir occasionally for about 8 minutes, until the meat is browned and crumbly (break it up with a spoon as you go). Drain the turkey mixture in a colander and return the meat to the skillet over medium high heat. Add the zucchini and rice and cook, stirring occasionally, for another 3 minutes, until everything is very well combined. Stir in ½ cup of the tomato sauce, parsley, basil, sugar, salt and pepper.
Stuff the mixture into the 6 peppers, dividing it evenly and packing them full but not too tightly. Place the stuffed peppers upright into the prepared baking pan (see intro for tips on keeping peppers upright). Spoon the remaining ½ cup tomato sauce evenly over the filling, and sprinkle the tops evenly with the shredded cheese.
Cover the peppers loosely with aluminum foil. Bake, covered, for 45 minutes. Uncover and bake for 15 minutes longer, or until the peppers are tender and the cheese is golden brown. Let stand for 10 minutes before serving, on a platter or individual plates.