Ingredients Jump to Instructions ↓

  1. 4 large green bell peppers

  2. 1 1/2 teaspoons canola oil

  3. 1 medium onion, chopped

  4. 1 clove garlic, minced

  5. 1 pound ground turkey

  6. 1 1/2 cups cooked rice

  7. 1 8-ounce can tomato sauce, (1 cup), divided

  8. 1 tablespoon chopped fresh parsley

  9. 1 teaspoon salt,

  10. 1/4 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold running water. Set aside.

  3. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Add turkey and cook, crumbling with a wooden spoon, just until it loses its pink color, about 2 minutes. Drain the fat.

  4. Transfer the turkey mixture to a medium bowl and mix in rice, 1/2 cup tomato sauce, parsley, salt (if using) and pepper. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon the remaining 1/2 cup tomato sauce over the peppers. Cover and bake until the peppers are tender and the filling is heated through, 30 to 35 minutes.


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