What I have found out over the years is that everyone has their own version of stuffed peppers. I haven’t met a version I didn’t like to be honest. Some are made with meat, some are made with rice and veggies. I’ve had some hearty ones with cheese and some healthier ones with meatless crumbles. Some have a Mexican flare with taco seasoning, some have a Greek flare with olives and feta cheese. There are many ways to make them depending on your personal taste, these just happen to be one of our favorites.
2 green bell peppers (serves 4)
1 lb ground turkey
1 ½ tsp of dried oregano
½ cup dry red wine
1 clove garlic
Olive oil
2 cans crushed tomatoes
1 cup grated parmesan
2 cups shredded mozzarella ( you can buy the block and shred yourself too, that is actually better, but if you’re in a pinch and need it done quickly, go for it with shredded.)
Fresh chopped basil and parsley
In a large skillet, brown the ground turkey with the minced garlic and oregano. Once the mixture is almost cooked all the way through, add in 2 cups of crushed tomatoes and a splash of red wine. Stir and add in a sprinkle of parmesan cheese.
Once the mixture is cooked, set it aside and prepare the peppers.
Set your oven at 375.
Cut each pepper in half (long ways) and remove the seeds and ribs.
Pour crushed tomatoes in the bottom of a baking dish. Add in oregano, a splash of red wine and some parmesan cheese. Place the peppers in the baking dish on top of the sauce and stuff with the meat mixture. Top with mozzarella cheese and drizzle with olive oil.
Bake for 25-30 minutes until the peppers are soft and the cheese is golden brown.
Once the peppers are done, top with parsley and basil and serve.
ENJOY!