Stuffed Green and Red Bell Peppers Recipe (Rigged)

I have been wanting to make this dish for quite some time. My grandmother and aunt made stuffed bell peppers often when I was growing up. I decided to rig my recipe with green and red bell peppers. 

4-6 red and green bell peppers 

2-1/2 cups Ragu sauce (or other favorite tomato sauce)

1 medium onion, diced

1 cup beef broth

1/4 teaspoon red pepper flakes

2 tablespoons Ragu sauce

1-1/4 pounds ground turkey

1-1/4 cups rice

1/2 cup  shredded Parmigiano-Reggiano or Parmesan cheese

1/4 cup parsley

1 teaspoon Ragu sauce per bell pepper 

3 cloves garlic, minced

2 teaspoons salt

1 teaspoon black pepper

Directions:

Brown ground turkey and drain fat. Cook rice as usual. 

Preheat oven to 400 degrees.

Slice 1/2 inch from the tops of peppers and cut out the stems from the tops. Set tops aside. Cut the core from the inside of the peppers and strip away any seeds. If needed, cut away a very thin slice of pepper from the bottoms so the peppers can stand upright. 

Pour 2-1/2 cups tomato sauce into a 9×13 inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly in the dish. Place bell peppers upright in the dish.

Combine ground turkey, cooked rice, shredded cheese, parsley, 2 tablespoons tomato sauce, garlic, salt, and black pepper in a large mixing bowl. Stuff peppers with this meat mixture.

Spread 1 teaspoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover dish tightly with foil. The parchment paper eliminates the foil touching an acidic food like the bell peppers.

Bake for 1 hour. Peppers should start to soften. Remove foil and parchment paper. Continue to bake for 30 to 35 more minutes or until peppers are tender. The more tender the peppers are, the easier it is to cut with a fork when eating.

SN: I had meat mixture left over which I refrigerated. I later baked it in phyllo dough cups as a great appetizer for a Saints football viewing party.

Have you ever made stuffed bell peppers before?

Did you notice my Louisiana shaped cutting board in the top picture?

Would you prefer the tops on or off of the bell peppers?

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