Stuffed Peppers with Turkey and Orzo


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.

Stuffed Peppers with Turkey and Orzo

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Time: 30 mins prep, 1 hour cooking

Serves: 6


  • 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!


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