DarBars Turkey Stuffed Peppers with Fresh Herbs
From darbar 17 years ago
- 30 minutes to make
- Serves 8
If you are only cooking for four, bake four of the peppers and freeze the other four for another day.
Ingredients
- 1½ lbs. ground turkey shopping list
- 2 eggs, slightly beaten shopping list
- 8 assorted color large bell peppers (yellow, green, red, orange) shopping list
- 2 teaspoons olive oil shopping list
- 1 cup plain dry bread crumbs shopping list
- 2 cups cooked rice shopping list
- 2 onions, chopped shopping list
- 8 green onions, chopped shopping list
- 2 tablespoons minced garlic shopping list
- 2 tablespoon fresh thyme, chopped shopping list
- 2 tablespoon fresh basil, chopped shopping list
- ½ cup fresh parsley, chopped shopping list
- ½ teaspoon cayenne shopping list
- 2/3 cup parmesan cheese, grated shopping list
- 1 cup grated cheddar cheese shopping list
- 1 teaspoon black pepper shopping list
- 1 cup tomato sauce shopping list
- 1 cup barbecue sauce shopping list
- ½ cup grated carrots shopping list
How to make it
- Preheat oven to 375 degrees. Cut tops off of peppers, seed, and chop the tops up. Blanch peppers in boiling water for 5 minutes, drain dry on paper towels. Heat oil in large skillet. Add onions and garlic and cook 5-6 minutes on low heat. Stir occasionally until onions are transparent. Stir in thyme and basil, cook 30 seconds longer, set aside.
- Combine turkey, parsley, bread crumbs, eggs, rice, cayenne, black pepper, cheddar cheese, green onions, chopped-up pepper tops, carrots, half of the BBQ/tomato sauce and onion/garlic/herb mixture in medium bowl. Arrange peppers in a large glass baking dish with open side up. Carefully spoon turkey mixture into each pepper. Mix tomato and barbecue sauce together. Spoon remainder of the BBQ/tomato sauce over each pepper. Sprinkle parmesan cheese over each pepper.
- Add ¼” of water to bottom of baking dish. Cover dish with foil. Bake in preheated oven for 20 minutes. Remove foil and continue to bake/brown for another 5-10 minutes or until done.
Reviews & Comments 8
-
All Comments
-
Your Comments