Name: Marylou's Stuffed Peppers
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H35M0.000S
Total time: P0Y0M0DT3H5M0.000S
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!

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

Recipe courtesy of Clarkston Union Executive Chef Scott Laufer and Marylou Waggoner (Scott's Mom), Clarkston Union

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Marylou's Stuffed Peppers

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