Stuffed peppers have been a dinner staple for years. My twist on this classic dish provides a regular and a meatless option. It’s packed with veggies that deliver HUGE flavor.
4-6 Green Bell Peppers
1 Tsp Olive Oil
Ground Turkey (Or 1 can of Cannelloni Beans)
1 Sweet Onion
1 Tbl Cento Tomato Paste
1 Tbl Dried Oregeno
1 Tbl Dried or Fresh Basil
1 Can Diced Tomatoes
1 Small Can Hunt’s Tomato Sauce w/ Basil, Garlic & Oregano
1 Tsp Garlic Powder
1/2 Cup Shredded Carrots or Diced Zucchini (if you are making the vegetarian version)
1 Cup Shredded Parmesan Cheese
1/2 Cup Uncooked Rice (I like Jasmine)
Wash peppers. Cut off tops and remove seeds. Place whole, seeded bell peppers in a pot of boiling, salted water. Cook for approx. 8 minutes or until peppers are slightly tender.
While peppers are boiling, heat olive oil in a pan. Add 1/2 diced onion, and diced tops of bell peppers to pan. Sauté until golden and onions are translucent.
Add ground turkey to pan. (Or beans if you are making the meatless version). Sauté. Season every layer of cooking, but be careful not to over salt. Add basil and oregano. Stir. Add tomato paste. Stir. Heat for a couple of minutes. (If you are doing the meatless version, add shredded carrots. Or zucchini. If you are using zucchini, sauté with bell peppers and onions to remove water.
When all ingredients are combined, turn off heat. Add can of diced tomatoes, rice, and half of the parmesan. Mix.
Drain peppers. Place peppers in a large casserole dish with a bit of the canned tomato sauce on the bottom of the dish. Stuff peppers with meat(less) mixture. Top with remaining cheese.
Cover with foil. Place in a preheated 350° oven for 45 minutes. Uncover after 45 minutes. Cook another 15 minutes or until cheese is golden brown and mixture is bubbly. Enjoy!