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
Save Recipe

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

  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!
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Stuffed Bell Peppers

Stuffed Green Peppers

Turkey with Stuffing

Stuffed Turkey Breast

Black Pepper-Pomegranate Molasses Glazed Turkey

Sausage and Mushroom Stuffed Boneless Turkey Breast

Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing

Open-Faced Waffle Cornbread Stuffing Sandwiches with Turkey, Brie and Bacon