Baked Stuffed Bell Peppers
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 beef 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.
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 beef 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.
- salt/pepper to taste
- 1 tbsp olive oil
- 0.5 cup water
- 3 bell pepper
- 1 small onion diced
- 3 cloves garlic (up to 4 cloves) minced
- 1 cup rice (used basmati rice for a fluffier filling)
- 10 oz ground turkey
- 1 16-oz can tomatoes diced
- 1 6-oz can tomato sauce
- 0.5 cup jack cheese grated
- 1 taste (i used about 1 tbs drie d)
- Carbohydrate 38.4528 g
- Cholesterol 45.2475 mg
- Fat 9.41795 g
- Fiber 3.45333334803581 g
- Protein 14.5673 g
- Saturated Fat 3.26951333333333 g
- Serving Size 1 1 Serving (281g)
- Sodium 277.586583333333 mg
- Sugar 34.9994666519642 g
- Trans Fat 0.738154999999999 g
- Calories 296 calories
Step-by-step
- Rinse and cut the peppers in half lengthwise
- Take out the 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.
- Place about 1/3 of the cut up tomatoes on the bottom of your dish
- Place the peppers on top of the sauce
- Add olive oil to frying pan. Heat on medium 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 additional 10-15 minutes
- Sprinkle some cheese the last minute or so of the baking time
Here's how I make them:
First, I prep the peppers. I cut them in half lengthwise and remove the seeds and membranes. Then, I blanch them in salted boiling water for about 5-7 minutes to soften them. This step is optional, but I find that it makes the peppers more tender.
Next, I make the filling. I start by sautéing some onion and garlic in olive oil. Then, I add ground turkey, salt, pepper, and dill. I cook the turkey until it's cooked through and no longer pink. Then, I add rice and diced tomatoes, and tomato sauce. I mix everything together and turn off the heat.
Finally, I fill the bell peppers with the rice mixture. I top them with a tablespoon or so of the leftover tomato sauce and cover them with foil. I bake them in a 375 degree preheated oven for about an hour. Then, I uncover them and bake them for an additional 10-15 minutes. I sprinkle some cheese on top the last minute or so of baking time.
These stuffed bell peppers are always a hit with my family. They're delicious, nutritious, and easy to make. I highly recommend them!
