Recipe courtesy of Scott Laufer and Marylou Waggoner
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Total:
3 hr 5 min
Prep:
30 min
Cook:
2 hr 35 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F.

Wash, cut and remove the tops, seeds and pith from the peppers. Place in a nonreactive baking pan with a lid (stainless steel, cast iron or enamel coated).

Saute the onions in the olive oil in a skillet over medium heat until very soft and transparent. Add the garlic and cook for 1 minute more. Allow to cool in the refrigerator.

Mix 3/4 cup tomato puree with the ground turkey, rice, basil, ketchup, sage, salt, pepper, eggs and parsley. Fill the peppers, leaving 1/2-inch space at the top. Add the remaining tomato puree.

Cover the pan and bake the peppers until the rice is completely tender, 2 to 2 1/2 hours. Serve and enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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