I’ve been asked many times for my stuffed bell pepper recipe. I figured it was time to actually write up a recipe and share it!
I will warn you – I’ve forgotten a lot of the exact measurements, but I’ll try my best to guestimate.
Groceries you’ll need (to feed about 2-6 people):
- 1lb Ground Turkey
- 1 can Corn
- 2 8oz. cans Tomato Sauce
- 2-4 (depending on how many people you want to feed) Green Bell Peppers (you can get another color if you don’t like the green ones)
- 1.75-2 cups Minute Brown Rice
- 1/4 of an onion, chopped
- Chili Powder
- Garlic Salt
I use a deep wok-type pot/pan thing to cook the “innards” (as we lovingly call them in my house), a deep pot for the peppers, and a 9×13 pan to cook the final product in the oven. I’ve also found that a wooden spoon is my utensil of choice to get everything done with as little dishes as possible.
- Take your meat out to thaw and pre-heat the oven to 350
- Chop your onion
- Cut your bell peppers into either thirds or fourths depending on how the pepper naturally lend to cutting (look at the number of humps on the bottom and that will tell you how many pieces it will be).
- Fill your deep pot with enough water to cover your bell peppers and throw them into it. Once the peppers are in the water, put a little salt in with them and turn the burner on high to begin the water boiling. (NOTE: AS SOON as the water starts to boil, DRAIN the water and take the peppers out and place them into the 9×13 pan)
- Once your meat is thawed enough to start cooking, start browning and breaking up your ground turkey and add the chopped onions
- After the meat is browned, add the full 8oz of one can of tomato sauce and about 3/4 of the second can. Stir.
- Empty the can of corn (including the water, it will help the rice cook) into the pan
- Add your rice. I use only 1.75 cups because 2 is a lot, but if you’re hungry or serving 6 people, go ahead and add the full 2 cups
- Stir everything together
- Add your spices (Chili Powder, Garlic Salt, Pepper). I think once upon a time the recipe I originally followed asked for 1/2 tbs of each (???), but I feel the safest way to do it is to add a little at a time and taste as you go. Each person has a different taste (for instance, my husband will never say no to more chili powder).
- Once your spices are stirred in and you are happy with the taste, make sure that there look
s to be enough moisture (it shouldn’t look overly dry). If it looks dry, add maybe 3-4oz of water. Cover with a lid and let it sit for about 8 minutes, stirring occasionally.
- Taste the mix to see when the rice is ALMOST cooked (if it’s too crunchy, stir and let the mix sit covered a few more minutes, feel free to add a bit more water to help the process too).
- You’ll remember back when I said to put the Bell Peppers into the water, I mentioned taking them out as SOON as the water started boiling. This is to make sure they’re not over cooked before we put them in the oven, otherwise they’ll be weirdly mushy. So, once you’ve removed the peppers from the water and lined them in the 9×13, they’ll be ready for your “innards”
- Place the “innards” in each section of the your bell peppers in the 9×13 pan. There will be enough mixture to cover the bell peppers entirely and likely enough to have some left over. (Sometimes, if i cook only 2 peppers, I just place the extra mixture on the empty half of the 9×13 and then save it for left overs the next day.)
- Cover the 9×13 with foil and place it in the over
- Cook for 30 minutes
Once your peppers are out of the oven, enjoy!! If you want, adding a little Mexican cheese blend is always a good choice!