- Level: Easy
- Total: 3 hr 5 min
- Prep: 30 min
- Cook: 2 hr 35 min
- Yield: 12 servings
Ingredients
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
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!
