This recipe is not my usual stuffed pepper recipe. I usually use long grain rice for the absorbent. I also add chopped mushrooms and additional vegetables, but I had completely forgotten to buy them. Even though they were on my grocery list. I had to make do with what I had which wasn’t much.
I love using mixed colors. It just make the dish look so pretty. I try to look for medium to large peppers with flat bottoms so they will sit well in a baking dish. I cut off the top and clean out the inside free of seeds and ribs. Sometimes, instead of cutting the top off as you see in the photo below, I will carve a the stem out. It makes cleaning the inside harder, but you can stuff the pepper more fully.
Time: 30 mins prep, 1 hour cooking
- 8 large mixed bell peppers, top lopped off, seeds and ribs removed
- 1 medium onion, finely diced
- 2 celery stalks, finely diced
- 2 carrots, finely diced
- 2 cloves garlic, minced
- 1 package ground turkey
- 2 links sweet turkey sausage, casing removed
- 1 can diced tomatoes
- 2 tablespoon tomato paste
- 1 jar tomato sauce of your choice or 1 can crushed tomatoes
- 1 small bunch parsley, chopped
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 1/2 cup orzo
- salt and pepper to taste
If using crushed tomatoes:
- 4 cloves garlic
- 1 bay leaf
- 4-5 fresh or frozen basil leaves
- 1 teaspoon sugar
- salt and pepper
- Set a medium pot of salted water to boil. When the water is boiling add the orzo and cook until slightly al denté. Drain and set aside.
- Heat olive oil in large fry pan. Sauté onion, celery, carrots and garlic until tender. Add some salt/pepper to taste and set aside in a covered bowl.
- In the same pan, add more oil and brown the ground turkey and sausage. Add the chopped tomatoes, paste and let mixture simmer for a few minutes. Add the cooked vegetables, oregano and thyme and stir.
- Add the cooked orzo and chopped parsley to the meat mixture and stir. Salt and pepper to taste. Stuff each pepper with the mixture and set in a shallow baking dish. Pour a jar of tomato sauce or a can of crushed tomatoes in the dish to cover the bottom of the peppers. If using crushed peppers, add the 4 whole garlic, bay leaf, sugar, basil and salt/pepper. This is a “quick” way to make sauce while providing liquid to cook the peppers at the same time.
- Over with aluminum foil and bake at 375 for an hour or until the peppers are tender to touch. Uncover the foil the last 15 minutes to brown the top.
- Cut the peppers in half, pour some sauce, sprinkle fresh grated cheese (pecorino or parmesan) and serve while hot.
I hope the recipe makes sense. I wrote this two or three weeks after I made it. Feel free to let me know if there should be a correction!