Busting this one out of the vault. I’ve probably made this recipe 50 times. Okay, maybe not 50, but you know what I mean. Used to whip up these stuffed bell peppers all the time. Then stopped. Kinda forgot about them, to be completely honest.
Then last week GG (my grandma) requested them. I did ask her if she had a request….and she didn’t think twice. You see, I used to make these stuffed peppers for her back in the day too. We all pretty much forgot about them.
Anyone else love a healthy meal in individual proportions?
I don’t know why it’s so pleasing to me…lol.
Usually I grab green peppers, because I’m cheap AF! And they’re always a fraction of the price compared to the pretty orange, yellow and red peppers. Pedrick Produce had bags of 6 peppers (pretty ones) for $2.00 each last week. SCORE!!!
And I have to admit, they look so much prettier. Pretty food matters…lol.
Okay, so a trick to great stuffed bell peppers –
Parboiling. Meaning, add to boiling water for a quickly. 5 minutes. Done!
The texture of the pepper is so, so much better. Not tough. Not mushy.
Cooking the turkey + rice always take longer and more water than I think it will. Every single time. So pack your patience. Check it every 15 minutes or so. Add a little more water. Dip a tortilla chip and scoop out a taste tester. You will 100% do this multiple times.
At least I do 🙂
Then there is the secret sauce. Tomato soup. With a little in the center of each pepper and poured over the top. Yummm!
Then you stuff the mixture into each peppers and pop them in the oven. Or the fridge, till you’re ready. This recipe is a great make-in-advance meal.
So good leftover too. Perfect for lunches + meal weekly meal prep. Sometimes I cut them in half and throw it over a big green salad.
Hope you enjoy them as much as I do…and GG does ♥
stuffed bell peppers
Here’s what you’ll need:
- 6 bell peppers
- 1 lb ground turkey (beef or sausage work too)
- 1/4 cup red onion, chopped
- 14 oz can diced tomatoes with green chilies
- 1/2 cup uncooked brown rice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup water
- 10 oz can tomato soup
- 1/2 cup water
- 1 cup cheddar cheese, shredded
- 1/2 cup green onions, chopped
- salt + pepper
Here what you’ll do:
Bring a large stock pot of water to a boil. Cut the tops off the bell peppers and remove seeds. Add peppers to boiling water for 5 minutes.
Place pepper upside down and allow to cool and water to drain.
In a large pan, saute ground turkey + onions till turkey is browned.
Stir in diced tomatoes + rice + Worcestershire + cumin + chili powder + salt + pepper + water. Cover and simmer for 30 minutes. You may need to add a little more water.
Preheat oven to 350 degrees.
Combine 1/2 cup water to tomato soup.
Fill each pepper 1/2 way with turkey + rice mixture. Add 1 tablespoon tomato soup to each pepper. Then fill each pepper with remaining turkey + rice mixture.
Top each filled pepper will remaining tomato soup. Sprinkle with shredded cheese + green onions.
Bake uncovered for 30 minutes. Cheese will be melted + bubbly when they are ready.
I like to serve my stuffed bell peppers along side a big green salad.
The pepper already has all the food groups, so you could just eat it alone too!
Remember, you can now print the recipe. Pin to your Pinterest board for safe keeping. If you decide to give it a shot, pretty please – tag me. Text me. I can’t wait to hear what you think!! 100% makes my day ♥