I don’t feel like I’ve been doing a whole lot of cooking lately. This past week has been a whirlwind…started the week recovering from vertigo and an inner ear infection, on Tuesday my daughter woke up with a fever and virus and on Thursday my son was scheduled to have his adenoids removed. Thankfully his surgery went well and he is recovering fine, but I am beat. I am physically and emotionally drained.
I did plan one good meal last week, these stuffed peppers. They are a favorite around here, and very healthy and satisfying. We usually just eat the peppers by themselves, but if you want to round out the meal serve them with a side of ziti and leftover sauce from the peppers.
Recipe by Aggie
1 cup uncooked brown rice
1 can chicken broth
6 medium green (or red) peppers – all around the same size so they cook evenly
1.25 (or so) lbs lean Ground Turkey, Beef, or Pork
1 lg onion, chopped
3 cloves garlic, minced
1 container Baby Bella mushrooms (or regular mushrooms), rough chop
2 regular cans of Diced Italian SeasonedTomatoes
1 large can of Tomato Sauce
lg pinch of dried Basil (small palmfull)
lg pinch of dried Oregano (small palmfull)
lg pinch of dried Thyme (small palmfull)
Salt and Pepper
Grated Parmesean Cheese
Preheat oven to 400 degrees.
1. Cook rice – bring can of chicken broth to boil, add 1 cup rice, bring back to boil then turn temp all the way down to let simmer, cover tightly with lid and leave alone for about 30 minutes. Don’t take the lid off during cook time.
2. Prepare the peppers – cut the tops of peppers off so there is a hole, remove ribs and seed on the inside, wash them.
In deep baking dish, line them up. Sprinkle salt and pepper inside peppers before filling them.
3. For filling – saute chopped onion, garlic in some olive oil in large skillet. Season w/ salt and pepper. When soft, add ground turkey. Season with salt, pepper, thyme, basil and oregano while cooking. When turkey is almost done cooking, add chopped mushrooms and cook everything through. Add 2 cans of diced tomatoes and cook through. When rice is done, add rice to skillet and mix everything together. Spoon filling into each pepper. Top with grated parmesean cheese.
4. To bake -Pour large can of tomato sauce all over peppers. Add water to leftover sauce in can (about 1/4 of the can), swirl around to get all the sauce then add to the bottom of the baking dish. Wrap tightly with foil or lid. Bake for about an hour, until peppers are soft. Take off foil, add mozzarella, bake another 20 minutes to finish off and melt cheese.
Are you following me on Instagram, Twitter, Facebook and Pinterest? If you’d like to subscribe to Aggie’s Kitchen and have each post delivered straight to your e-mail box, then please add your email here. Happy cooking!
There are affiliate links in this post. I make small earnings through any purchases made through these links. Thank you for supporting Aggie’s Kitchen!
that stuffed pepper looks good…hope everyone feels better soon!
Oh my..what a crappy week! I hope everything is back to normal soon!
My mom used to make stuffed pepper when I was a kid. But she never added the cheese. Grrr. I be I would have liked them better w/ the cheese! Thanks for you comment on my TV segmants!
Wow, that was busy. Glad that your son’s recovery is going well. It is always tough to go through those kinds of situations. These peppers look so yummy. My mom was looking with me and drooling too! We will have to try these!
Oh gosh, Aggie,I hope you’re feeling better and I’m glad to hear your son fared well. Take a break, woman! Those stuffed peppers look super yummy.
I hope this week is a better one. The stuffed peppers look tasty! Glad you and your son are doing better.
I am so sorry to hear that you and your daughter were under the weather and I am glad you are back. Your peppers look so delicious I am going to have to try them this way for a change YUM!
Looks great! I just made stuffed peppers for the first time last week. I like the way you did yours! I’m posting my recipe from cooking light later this week.
Hope this is a better week and everyone feels better.
Hope this is a better week for all of you… Stuffed Peppers look so great!!
I love stuffed peppers and yours look great. I hope everyone is feeling better!
That is a lot of stressful stuff going around for you lately. I hope everyone feels better now…
Peppers are lovely, bet it must have been the highlight.
The peppers looks great. Hope you all feel better soon!
I have come across a few stuffed pepper recipes, but yours looks so decadent. I love the cheesy top and the sauce oozing around the plate. This looks wonderful, Aggie and I think they would be a big hit around here. I sure hope your son recovers quickly. That is not a fun surgery to go through. Glad you are doing well too. Take care.
I have not had Stuffed Peppers is so long- glad to hear you are feeling better too!!! I agree, take a break = )
Oh man girl, you’ve been through the ringer. I don’t think I’d be cooking either. Hope the fam gets well soon. Your peppers look incredible!
These look SO GOOD! I had some peppers the other night that I was SO TEMPTED to stuff with polenta but I went for boring and cut them up in pasta 🙂
I’m definitely going to get some more this weekend and try it soon.
Wow…what a week! I hope this week is better for you. I’ve never actually made stuffed peppers, this sounds like a great recipe to try.
Stuffed peppers always make me feel better… They remind me of my mom and when I was growing up. She made them all the time.
I love that you use brown rice and cook it in the broth, great idea. I’ll try that next time!
I’m sorry it’s been such a hard week- I hope things get better soon!
Those peppers look WONDERFUL like your food always does. 🙂