I’ve always been a huge fan of stuffed peppers. My husband…ehhh…not so much. Which makes this a funny story actually.
One weeknight, I had planned on making stuffed peppers just the traditional way that my mom used to make them after work. When it got down to the end of the day (quite a crumby day to be exact) I just didn’t feel like cooking and said maybe another time. But lo and behold the hubby came to the rescue and after the opening of a delicious bottle of cab, he got the man apron out and decided to cook the peppers for us.
Personally I love these random spontaneous weeknights. Between a glass (or three) of wine, the night ends up with pop music, singing, dancing, cooking together and then of course lots of eating annnnd usually some sort of dessert 🙂
Totally makes for a great Wednesday night.
Soooo…to make a long story short, let’s just say that Mr. ‘I don’t really love stuffed peppers’ totally made up this recipe and turned himself into Mr. ‘wow I love stuffed peppers.’ Yes, that’s right, this was HIS recipe that I tweaked to be mine. Shhh, don’t tell. 😉
Either way, they came out super tasty AND they even might be a little bit more healthy than your traditional stuffed pepper. Win win!
Unfortunately the hot weather here forced us to take down the tomato plants for the season, but on a better note, we still had quite a handful of ripe ones ready to be used. In the past I’ve only used cans of tomato sauce to make stuffed peppers, and not a lot of other herbs or seasonings. That is what makes these SO MUCH better than your average stuffed pepper.
The flavors just come together so well in this mixture, I mean, it almost looks like chili doesn’t it? Not to mention these are super moist, especially when you save that leftover mixture to top off each pepper. After three days I just ate the last one and it was still just as delicious.
Hope you enjoy!
- 1 cup cooked brown rice
- 4 large bell peppers, any color
- 1 tbsp canola oil
- 1 lb ground turkey
- 1 medium onion, diced
- 3/4 cup celery, chopped small (about 2 stalks)
- 5 medium fresh tomatoes, peeled
- 1 tbsp tomato paste (2x concentrated) or 2 tbsp regular tomato paste
- 1 tsp chopped fresh garlic
- 1/2 cup red wine
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- Fresh oregano, for garnish
- Cook brown rice according to package instructions.
- While rice is cooking, preheat oven to 350 degrees F.
- Cut the tops off of the peppers and reserve. Remove seeds and arrange upright in 8x8 baking pan (it's okay if they are touching).
- Cut all edible pepper off of the pepper tops and dice.
- Using a blender or food processor, blend 3 of the tomatoes. Chop the other 2 into chunks.
- In a large skillet, heat oil, add turkey and cook on medium heat breaking apart until almost fully cooked.
- Remove turkey from skillet and set aside, leaving the grease in the skillet.
- In the same skillet, sauté celery, onions, diced peppers, garlic and dried oregano about 5 min.
- Add the cooked turkey back into the skillet, along with the tomatoes, tomato paste, wine and chili powder.
- Reduce to a simmer, stirring occasionally, until mixture begins to thicken, about 15 min.
- Spoon 1/4 cup rice into each pepper.
- Fill each pepper with about 3/4 cup mixture or enough to fill each (there may be remaining tomato mixture).
- Bake 50 - 60 minutes or until peppers are soft.
- Let cool at least 5 minutes before serving. Use the remaining tomato sauce mixture to top each pepper before eating.
- To save a little time the night of cooking, cook the brown rice the day before.
- For the spicy food lovers, try adding in some crushed red pepper to the mixture.
- Calories: 370, Protein: 27 g, Fat: 13.5 g, Carbohydrates: 33 g, Fiber: 7 g, Sugar: 10 g, Sodium: 255 mg, Saturated Fat: 3 g