Recipe courtesy of Scott Laufer and Marylou Waggoner

Marylou's Stuffed Peppers

  • Level: Easy
  • Total: 3 hr 5 min
  • Prep: 30 min
  • Cook: 2 hr 35 min
  • Yield: 12 servings
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2 ounces fresh basil leaves, finely chopped

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 

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


  1. Preheat the oven to 375 degrees F.
  2. 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).
  3. 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.
  4. 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.
  5. Cover the pan and bake the peppers until the rice is completely tender, 2 to 2 1/2 hours. Serve and enjoy!
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