Stuffed Peppers: The Perfect Summer Dish

I’ll be honest with you; I’ve never cared for green peppers. There’s just something about their taste and smell that doesn’t sit right with me. But when it comes to red, yellow and orange peppers? Can’t get enough! Uncooked with hummus or ranch dressing, sautéed or in soup – delicious! To celebrate my love of non-green peppers, I recently  made one of my favorite dishes – stuffed peppers.

This recipe is based on one I found in Giada De Laurentiis’ Everyday Italian cookbook. I love this recipe because it’s easy, delicious and a great summer meal when the peppers are looking especially beautiful. I don’t have a photo of the finished actual cooked stuffed peppers because, well, we ate them before I got out the camera. But looking at this photo of the beautiful peppers, you can imagine how lovely and delicious they must be!

STUFFED PEPPERS

INGREDIENTS
1/2 small onion, grated

2 Tbsp. chopped  fresh parsley

1 egg

1 Tbsp. ketchup

2 garlic cloves, minced

1 tsp. Kosher salt

1/4 tsp. black pepper

1/3 cup grated Parmesan or Romano cheese

1/4 cup plain fired bread crumbs (I used Panko since that’s what I had)

1 lb. ground turkey

3 peppers, halved crosswise and seeded (I used an orange, red and yellow)

1 cup tomato sauce (or Marinara)

DIRECTIONS
Preheat oven to 400-degrees. Spray a baking dish with non-stick spray.

In a large bowl, mix together the onion, parsley, egg, ketchup, garlic, salt and pepper. Stir in cheese and bread crumbs. Then mix in the ground turkey.

Once the peppers have been cut and seeded, fill each of them with the meat mixture and place in a the baking dish. Spoon tomato sauce or Marinara over the top of each pepper. I like to add a sprinkling of Parmesan or Romano cheese over the top of each pepper.

Bake uncovered until the vegetables are tender and beginning to brown and the meat reaches 165-degrees; typically 45 minutes. Enjoy!

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