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Stuffed Green Peppers
Have a bumper crop of green peppers this year? Then this recipe is for you. What a better way to use green peppers than to stuff them with a mixture of ground beef or ground turkey, rice, onion, tomato juice and white cheddar cheese. Easy, fast and affordable. If you didn’t plant green peepers this year don’t fret, head to your local Farm Market or Farm Stand!
Green Peppers and Trip to the Farm
For me, Stuffed Green Peppers are one of those recipes that signals Autumn is right around the corner. It’s a recipe you make when temperatures have turned cooler and there are an abundance of large fresh green peppers found at the farmer’s market or if your like me, your favorite farm stand. I recently stopped at one my favorite farm stands with my grandson Eliott.
I have been stopping there each year for almost 5 years. The prices are unbelievable low, the owners of the farm are exceptionally friendly and the produce is always fresh and delicious. Unfortunately, the day we stopped at the farm stand, they didn’t have a lot to pick from but we enjoyed the beautiful day and the last few days left of summer.
Come along and join us on our adventure~
Stuffed Green Peppers are easy and delicious.
- 5 medium green peppers
- 2 tablespoons oil
- 1 lb ground turkey
- 1 lb ground beef
- 1 teaspoon seasoning blend of choice
- 2 cups water
- 1 cup white Basmati rice
- 1 10 oz can condensed tomato soup
- 3/4 cup water
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 green pepper, seeds and membranes removed, diced
- 2 Roma tomatoes, seeded and chopped
- 1 cup shredded zucchini
- 2 tablespoons honey or brown sugar
- 1/4 cup dried parsley flakes
- 1/2 cup shredded white cheddar cheese
Slice the tops off of 5 medium size green peppers. Remove seeds and membrane from inside of each pepper, rinse with water and set aside. Discard stems, seeds and membranes. Chop remaining green pepper tops, set aside.
Pour 2 cups water into a medium saucepan. Bring to a boil, add rice and stir. Cover saucepan, reduce heat, simmer for 15 to 20 minutes. Remove from heat, set aside.
In a small bowl, stir together condensed tomato soup and water until smooth. Set aside.
In a large frying pan, heat oil. Brown ground turkey and ground beef until no longer pink inside. Season with everyday seasoning blend. Drain off fat. Add chopped green pepper tops, minced garlic, onion, green pepper, tomatoes, zucchini, honey and dried parsley flakes. Stir in cooked rice and 1/3 cup tomato soup/water mixture. Combine all ingredients together well, remove from heat and set aside to cool slightly. Add shredded cheddar cheese, stir until combined.
Fill each green pepper to the top with meat mixture. Place filled green peppers in a baking dish. Pour remaining tomato soup/water mixture over green peppers in baking dish. Cover with aluminum foil.
Place baking dish in oven, bake covered for 45 minutes at 350 degrees. Remove cover, bake 15 minutes longer. Remove from oven. Spoon tomato mixture over green peppers and serve.