Marylou's Stuffed Peppers Recipe

Name: Marylou's Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 ounces fresh basil leaves, finely chopped; 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

Servings: persons

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
2 ounces fresh basil leaves, finely chopped
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

1
Preheat the oven to 375 degrees F.
2
Wash, cut and remove the tops, seeds and pith from the peppers.
3
Place in a nonreactive baking pan with a lid (stainless steel, cast iron or enamel coated).
4
Saute the onions in the olive oil in a skillet over medium heat until very soft and transparent.
5
Add the garlic and cook for 1 minute more.
6
Allow to cool in the refrigerator.
7
Mix 3/4 cup tomato puree with the ground turkey, rice, basil, ketchup, sage, salt, pepper, eggs and parsley.
8
Fill the peppers, leaving 1/2-inch space at the top.
9
Add the remaining tomato puree.
10
Cover the pan and bake the peppers until the rice is completely tender, 2 to 2 1/2 hours.
11
Serve and enjoy!
12
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
13
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1076

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 medium organic green bell peppers, 1 large Spanish onion, minced, 3 tablespoons extra-virgin olive oil, 2 tablespoons minced fresh garlic, and more.

Yes, Marylou's Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marylou's Stuffed Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions