I haven’t made stuffed peppers in a while, so this post was a treat to work on. I forgot how easy and satisfying this meal is. I also love that you can play with the filling as much as you want! I don’t eat beef and I try not to eat a lot of pork, so I used turkey and chicken sausage in this version. They turned out moist, hearty, and delicious.
Here’s how you make it!
2 garlic cloves
1/2 lb ground turkey
1/2 lb hot italian chicken sausage
1 can crushed tomatoes (28 oz)
1/2 cup cooked brown rice
1 tbsp chopped basil
red pepper flakes (optional)
salt and pepper
1/4 cup parmesan cheese (+e xtra on top)
1 small can of tomato sauce or puree
Cut the onion into thin slices and saute in olive oil. When it starts to soften, add minced garlic. Cook until the onions turn translucent and transfer to a separate bowl.
Take the chicken sausage out of the casing and add that to the pan along with the ground turkey. As the meat cooks, break up it up into small pieces. Once it’s cooked through, add the onions back to the pan.
Mix the onions and meat together. Add the can of crushed tomatoes. Simmer for 5-10 minutes.
Add the cooked brown rice and continue to simmer. Season with salt, pepper, and red pepper flakes (if you want a little spice). Right before you are ready to stuff the peppers, add the cheese and basil.
Mix together. Preheat the oven to 375 degrees.
In an oven safe dish, add a layer of tomato sauce so the peppers don’t stick or get too dry.
Cut the peppers in half length wise. Clean out the inside of each half.
Fill each one with the mixture.
Top with more cheese.
Bake for about 30 minutes. You want your fork to pierce the pepper easily.
(If they aren’t done after 30, put them in for a few more minutes.)