I made another stuffed pepper recipe that I got from allrecipes. I made a few changes to the recipe. I used Jenny-O Turkey Sausage instead of ground beef, added some seasonings like garlic and oregano and used Arborio Rice, and instead of using green peppers, I used yellow and red bell peppers. The mixture took a little longer to cook than the recipe stated, but with some patience and growling stomachs the end result was very delicious. I am sure you will also like this rendition if you try it.
Stuffed Bell Peppers
adapted from Allrecipes
- 6 green bell peppers (or 2 large yellow bell peppers & 2 large red bell peppers), sliced in half from top to bottom cleaned
- 1.2 lbs Jenny-O Turkey Sausage (or ground beef if you wish)
- 1 small onion, chopped
- 3 cloves of garlic, minced
- salt and pepper to taste
- 1 tsp oregano
- 1 (14.5 oz) can diced tomatoes
- 1 tsp Worcestershire sauce
- 1/2 cup Arborio Rice (this is a short thick grained rice that gives it a nice texture)
- 1/2 cup water (may need more – add a 1/4 cup at a time as it cooks)
- 1 1/2 cups cheese
- 1 carton V-8 Tomato Soup (or 2 cans Tomato Soup diluted with some water to make it like a gravy)
- Bring a large pot of water to a boil and add about 2 tsp salt to the water. Boil the sliced and cleaned peppers for 5 minutes and then turn off the water and let them simmer in the water until they are ready to fill. This will help soften the peppers.
- Preheat the oven to 350F.
- In a large skillet, cook the onions in a little oil to soften them and then add the ground turkey (or beef) and garlic and cook until the meat is cooked through. Drain any fat or liquid. Season with salt and oregano. Add the diced tomatoes (with liquid), Worcestershire sauce, rice and water. Bring to a boil. Cover and let cook at medium heat for 10 minutes. Stir add more water if necessary. Lower the heat to low and cover and cook for another 15 minutes or until the rice is cooked mostly through. Add 1 cup shredded cheddar cheese off heat and stir into the mixture.
- Remove the peppers from the hot water, drain, and put them in a 13x9x2″ baking dish. Fill the pepper halves with the filling. Sprinkle the peppers with remaining cheese. Pour the tomato soup over the peppers. Bake at 350F for 25-30 minutes until hot and bubbly.