Stuffed To The Gills

Every once in a while I contract “recipe block”, which is basically the equivalent of writer’s block.

It’s not serious, thank goodness, and I usually recover quickly, but sometimes I just can’t come up with a recipe that’s easy AND delicious.

Difficult recipes seem to be a dime-a-dozen and aren’t usually conducive to weeknight cooking; contrarily, simple recipes for the busy work week are a coveted gem.

My recipe block was cured when I recalled a stuffed pepper recipe that I haven’t made since college. I revamped tonight’s version to include ground turkey and brown rice, from the previous Israeli couscous and veggies. The glori of this recipe is that you can stuff the pepper with whatever you like or have on hand. And they’re strikingly colorful and make a fabulous presentation in the event that you’re trying to impress.

Peppers washed and ready to go

Topless peppers!

Brown rice

Brown rice + turkey meat + sauce


Stuffed to the gills

Ready to eat

Now I’m stuffed…

Stuffed Peppers

What You Need

  • 6 bell peppers, any color (I only used 4 and had leftover stuffing)
  • 1 lb. lean ground turkey meat
  • 1 1/2 cups cooked brown rice
  • 1 medium onion, diced
  • 1 20-oz jar of marinara sauce
  • Parmesan cheese

What To Do

  1. Preheat oven to 350°
  2. Cut top from peppers and remove seeds, saving the tops to snack on!
  3. In a skillet, cook turkey and onions on medium heat.
  4. Prepare brown rice according to package directions (I used already cooked rice).
  5. In a large bowl, mix turkey, onion, 3/4 of the jar of marinara sauce together.
  6. Add rice to turkey mixture. Stir until combined.
  7. Stuff peppers with mixture.
  8. Place peppers in a baking dish and bake for 40 minutes.
  9. Pour remaining sauce over peppers and cook for another 5 minutes before serving.
  10. Top with Parmesan cheese if desired.

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