Marylou's Stuffed Peppers

Total Time:
3 hr 5 min
30 min
2 hr 35 min

12 servings

  • 12 medium organic green bell peppers
  • 1 large Spanish onion, minced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh garlic
  • One 28-ounce can San Marzano tomatoes, pureed
  • 3 pounds ground turkey (thighs and legs)
  • 1 cup basmati rice
  • 2 ounces fresh basil leaves, finely chopped
  • 1/4 cup ketchup
  • 1 1/2 tablespoons finely chopped fresh sage
  • 1 1/2 tablespoons sea salt
  • 1 tablespoon freshly ground black pepper
  • 3 large eggs, slightly beaten
  • 1 bunch curly parsley, washed and finely chopped
  • 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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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