Stuffed Turkey Bell Peppers

4 stuffed peppers Prep: 20 m Cook: 30 m Total: 50 m Intermediate
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My husband and I love turkey meat. Our supermarket has ground turkey at such bargain prices I decided to make my stuffed bell peppers with it and then ended up using products in our pantry to complete the ingredients. This budget-friendly original recipe features ground turkey, rice, and bell peppers with a savory mushroom garlic sauce and is simply delightful.

Ingredients

4 servings
  • 1 1/2 lbs ground turkey
  • 1 bunch green onions
  • 1 (2 oz) jar pimentos
  • 1/3 cup Ragu Pasta Mushroom Garlic Sauce
  • 2 tbsp Parmesan cheese
  • 1/2 bell pepper, chopped
  • 1 stalk celery, chopped
  • 4 large bell peppers (to be stuffed)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp cayenne
  • 1/2 cup uncooked rice
  • 1/2 tsp garlic powder
  • 1 tbsp oil or Pam

Step-by-Step Instructions

  1. Cook the rice as usual (about 15 minutes). In medium Teflon coated saucepan or a skillet sprayed with Pam, brown the turkey over medium-high heat, about 8-10 minutes. Set aside.
  2. Sauté the green onions, chopped bell pepper and celery in the same pan until softened, about 5 minutes. Combine the vegetables with the turkey and add the pimentos, mushroom garlic sauce, salt, black pepper, cayenne, and garlic powder (everything except the Parmesan cheese). Mix well and cook about 5 minutes. Add the cooked rice and mix well.
  3. Cut the top off the 4 large bell peppers and remove seeds. Parboil the peppers in boiling water for 10 minutes. Remove from water and stuff the peppers with the turkey mix and top with Parmesan cheese.
  4. Preheat oven to 350 degrees.
  5. Place peppers in a casserole dish and put 1/4 inch of water in the bottom of the pan. Bake for 15 minutes until peppers are tender and cheese is melted. Serve with green salad and French bread. Just wonderful.

Common Problems and Solutions

Q: Why are my stuffed peppers soggy?

A: Make sure to parboil the peppers for only 10 minutes - overcooking them before baking will make them mushy. Also, don't add too much water to the baking dish; 1/4 inch is enough to create steam without drowning the peppers.

Q: Can I make these ahead of time?

A: Yes! Stuff the peppers and refrigerate them covered for up to 24 hours. Add 5-10 minutes to the baking time if you're putting them in the oven straight from the refrigerator.

Q: My filling is too dry - what happened?

A: The mushroom garlic sauce and moisture from the vegetables should keep the filling moist. If it seems dry before stuffing, add a tablespoon or two of water or chicken broth to the turkey mixture.

Tips and Techniques

Don’t skip the parboiling step - it ensures the peppers cook evenly and become tender in the short baking time. If you prefer softer peppers, parboil for 12-15 minutes instead of 10.

Ingredient Substitutions

  • ground turkey: ground chicken, ground beef, or Italian sausage
  • Ragu Pasta Mushroom Garlic Sauce: any pasta sauce or tomato sauce with Italian seasoning added
  • Parmesan cheese: mozzarella, cheddar, or Monterey Jack cheese
  • white rice: brown rice or cauliflower rice

Equipment Needed

  • Large pot for parboiling peppers
  • Medium skillet or saucepan for cooking turkey and vegetables
  • Casserole dish or baking dish
  • Pot for cooking rice

Historical Context

Stuffed bell peppers became popular across Louisiana as a way to stretch meat with rice and vegetables. This budget-conscious approach reflects traditional Cajun cooking where nothing goes to waste and simple ingredients create satisfying meals.