Stuffed Bell Peppers

Stuffed Bell Peppers

When choosing peppers look for good sized peppers that sit flat and upright so they will balance nicely in the baking dish, and on the plate. It's when walking by a bunch of lovely, perfectly formed peppers that it suddenly occurs to me that stuffed peppers must be dinner tonight! We prefer the red ones because they are usually milder flavored than the green ones. You can substitute other vegetables and spices in the filling depending on what you have on hand. Any ground meat will work in place of the turkey - or even a mixture of meats.


4 large red bell peppers (or green, orange or yellow)


1.25 lb Ground Turkey (or beef)
1 Egg
2 cups Cooked Rice (leftover)
1/2 large sweet onion, chopped
1/2 cup chopped mushrooms (usually use chopped carrots, but I was out)
1 t Salt & Pepper
1/2 t Italian Seasoning
1 T milk
2 T catsup


Cut off top of peppers and remove seeds and protruding veins from peppers (a spoon works great for this). Rinse thoroughly inside and out.

Chop onion and mushrooms and saute in butter until they have lost most of their moisture, 5-7minutes on med heat.

Mix remaining ingredients together briefly (Meatballs/meatloaf, etc have the best texture when the meat is lighty mixed and not worked to death) and stuff loosely in peppers. Place peppers in tall baking dish, so they support each other and hopefully stand upright. Bake at 350 for 1 1/2 - 2 hours until internal temperature is 185F. Allow to rest for 15 minutes before serving.