Stuffed Red Peppers

Stuffed Red Peppers (Stuffed Red Peppers)

  • 4 large red bell peppers
  • 1 ½ Tbsp. extra virgin olive oil
  • 1 cup onions, chopped
  • 1 ¼ lbs. ground turkey (or ground chicken)
  • 2 eggs 
  • 1 Tbsp. parsley, fresh, chopped (or dried parsley)
  • ¼ tsp. black pepper 
  • 1 tsp. basil, dried 
  • Preheat oven to 350°F.
  • Cut a slice from the top of the bell pepper; remove seeds and membrane.  Cook pepper shell in boiling water for 5 minutes.  Drain well.
  • Heat oil in a medium skillet over medium-high heat, then sauté onion until tender.  Remove onions and set aside. 
  • In same skillet, brown and drain ground turkey.  Add onions back into the skillet with meat, stirring to combine, and turn off heat.  Stir in eggs, parsley, black pepper, and basil.
  • Fill pepper shell with meat mixture and place in a glass baking dish.  Fill dish with hot water to a depth of ¼ inch around pepper.  Bake 30 minutes.  
  • Serves 4.