Stuffed peppers has always been one of my comfort foods. For years, I did not make them because my husband didn’t eat peppers. Then somewhere in the last five years, a light bulb went off and my husband realized he liked peppers. And beans. And eggplant. And spinach. Yes, a whole new world of meals were added to our dinner rotation.
As a kid, my mother made stuffed peppers and I loved them. I don’t remember rice in her recipe so they were like peppers stuffed with a meatball filling. But to make mine a little more healthier, I decided to use ground turkey and brown rice. To make cooking time as quick as possible, I made them on the stove.
This meal was ready in under 45 minutes. I like my stuffed peppers well done so the peppers are tender and soft. If you like them more crisp, you can simmer them for less time. I have made these in the oven before but it seems like they take forever to bake. The stove top method is much more practical when you have to take children to their sports practices and then run to a PTA meeting.
So the big question is do you make stuffed peppers in the oven or on the stove?
- 6 medium size bell peppers
- 2 TBS canola oil
- ⅓ cup finely chopped onions
- 1 TBS chopped garlic
- 1¼ lbs lean ground turkey
- 1 TBS dried Italian seasoning
- 2 cups already cooked brown rice
- ¼ cup grated Parmesan cheese plus extra for sprinkling
- 2 cups marinara sauce, divided
- salt and pepper to taste
- ½ cup water
- Cut the tops off the peppers, core and remove all seeds. Set aside.
- In a large frying pan, heat the oil on medium heat. Add the onions and garlic to the pan and cook for 3 minutes or until onions start to wilt. Add the turkey to the pan and cook for 7 minutes or until no longer pink. Add seasoning, rice, Parmesan cheese and ½ cup of the marinara sauce (reserve the rest for later). Stir well and cook for a few more minutes until mixture is well heated. Add salt and pepper to taste. Carefully stuff the pepper cavities with the mixture.
- In a large pot, add the remaining 1½ cups of marinara sauce and water. Heat on low until mixture comes to a simmer. Transfer the peppers to the pot making sure they are standing upright. Cover with a lid and cook on low for 25 to 30 minutes or until peppers are tender.
- Serve with sauce spooned on the peppers and sprinkle with extra Parmesan cheese if desired.