I had no idea there were so many ways to do stuffed peppers! I knew I wanted to nail down a recipe because they are a fantastic main course option but the last time I made them the peppers were too crunchy and I didn’t like them all that much. I knew I needed to sort this out so I hit the Google. There are recipes where you blanch the peppers first and there are recipes where you pre-cook the filling and there are crock pot recipes and all of them are just a little different. I wanted one that was super easy and came out just right – with tender, but not mushy peppers, with ooey cheese on top, with a lovely flavourful filling and with a sauce to tie it all together. And here we are.
This recipe is fantastic for using up bits of leftover things and it works well for gluten free families too. If you wanted, you could put these in the slow cooker and I’m certain you’d have good success. I love that these are an assemble and bake dish, they were really easy to put together and I loved all the flavour the hummus gave the filling! It also kept it from being dry. So tasty.
These come together much the same way that you’d make burgers or meatloaf. I loved the turkey but you could use chicken too. I’m sure you could switch up the veggies to make use of what you have on hand as well. I love recipes that allow us to use what we have, that’s the fun of cooking. I love to get creative.
I used Roasted Garlic Sabra hummus but I’m sure you could use your family’s favourite flavour. Roasted red pepper would work really well or try the spicy one if you want a kick! I debated adding some red pepper flakes for heat and I think you could do so if you are a fan of spice.
- 1 lb ground turkey
- 1 stalk celery, diced
- ½ red onion diced
- 1 cup cooked rice
- ½ cup diced zucchini
- ½ cup Sabra Hummus
- Juice from ½ lemon
- 1 tablespoon oregano
- 4 bell peppers
- 1 156ml can tomato paste
- 1 156ml can water
- 1 tsp oregano
- diced bell pepper tops
- ½ cup diced zucchini
- 1 cup shredded mozzarella cheese
- Pre-heat oven to 350
- In a large bowl mix turkey, celery, onion, rice, hummus, zucchini, lemon juice, oregano. Set aside.
- Clean and slice the tops off 4 large bell peppers. Set the tops aside. Remove membrane from the inside and discard along with seeds. Pack the peppers with stuffing mixture.
- In a square baking dish add tomato paste, water, oregano and stir to combine. Add the diced pepper tops and second measurement of zucchini.
- Place peppers in the baking dish, cover with foil and bake 60 min.
- Remove baked peppers and top with cheese, cook uncovered another 15 min or until browned.
- Let sit 5 min before serving.
TIPS: I sliced just the smallest bit off the bottoms of the peppers so they would stand straight and be stable in my baking dish. 1 pepper is a complete and nutritious meal and is pretty filling for an adult – if you were serving a larger group or a smaller tummy, you could serve a 1/2 pepper and a nice salad and maybe a slice of bread. If you cut the peppers before serving, spoon sauce over the center for a pretty plate.
I hope you try these out. They are going into our regular meal rotation – I loved them SO much and I hope you do to.
*this post was generously sponsored by Sabra. My opinions remain my own.