Friday, August 6, 2010

prep ahead stuffed peppers

In an effort to avoid our yearly surplus of green peppers, I decided to plant only one green pepper plant in our garden.  It is our least favorite of the pepper varieties as we prefer the colored ones in our salads and fajitas.  We have yet to pick a ripened colored pepper from one of the ten plants we have growing but have picked at least twelve from the one green pepper plant.  Figures.

We hadn't had stuffed peppers in a while and as I was making it, I remembered exactly why it is one of my favorites!  I love a meal that takes less than 30 minutes to prepare the night before and includes all of the essential ingredients that make for a well balanced dinner;  vegetables, a lean meat and a serving of whole grains.  And as an added bonus, the kids get a kick out of eating from a "pepper bowl!"


  • 6 green bell peppers
  • salt to taste
  • 1 pound lean ground turkey (or beef)
  • 1 chopped onion
  • 2 garlic cloves
  • salt and pepper to taste
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon Worcestershire sauce
  • 1/2 cup uncooked brown or white rice
  • 1/2 cup water
  • 1 cup shredded Cheddar cheese
  • 2 (10.75 ounce) cans condensed tomato soup* or 1 1/2 cups tomato sauce
  • water as needed
  • *you may not need all of the soup


  1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.*
  2. In a large skillet, saute beef, garlic and onions until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
  3. Stuff each pepper with the beef and rice mixture, and place peppers open side up in a 9 X 13 baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
  4. Bake covered in a 350 degree oven for 25 to 35 minutes, until heated through and cheese is melted and bubbly.
*If you don't mind your peppers a little crunchy, just skip this step!

PREP AHEAD PLAN:  Take about 30 minutes to prepare steps 1-3 the night before.  Cover the baking dish and leave it in the fridge overnight!

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