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?
Mmmm! I love stuffed peppers. Those look delicious!
#trafficjamweekend
Yes! Thinking about making some soon.
This is my first time here, Kimberly! It’s so nice to “meet” you! My mom used to make stuffed bell peppers when I was younger and I didn’t like peppers then so I missed out! This recipe looks amazing. Peppers are so yummy. Perhaps I should make some now since I love them! Thanks for sharing your recipe with us at the Creative Style Linkup. 🙂
I appreciate you stopping by, Brittnei. Happy to link up!
I LOVE stuffed bell peppers. These are going on my must make list. Thanks for linking up this week with #FoodieFridays! Stop by this week to see if you’re featured and link up new vittles for us to try! http://bit.ly/XWDxrg
Sounds good, Christie! Thank you.
I haven’t made stuffed peppers before, but I do make stuffed squash! These look great…I need to try this! Thanks for linking them up with us at Foodie Fridays!
It’s a great link up, Michelle. Thanks!
This looks a lot like what I envision on my dinner table Saturday night!
*Glad I found you through the Friday Faves.
Great! Thanks, Eli.
I did stuffed peppers for the first time ever last week – I actually did them in the crock pot. My youngest son and I thought they were just OK but my older son and husband really liked them.
Ooh the crockpot! I’ll have to try that. Thanks, Kim.