Stuffed Peppers


1 cup uncooked jasmine rice

2 tablespoons olive oil

1 tablespoon minced garlic

2 cups diced onions

½ cup diced carrots

1½ pounds BUTTERBALL® Fresh Ground Turkey

2¾ cups canned chicken broth, divided

1 cup grated Parmesan cheese

1 cup chopped fresh Italian parsley

¾ cup dry unseasoned bread crumbs

3 eggs, beaten

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

4 green or red bell peppers, cut in half, seeds removed

4 cups Italian tomato sauce

2 bay leaves


Prepare rice according to package directions; set aside.

Preheat oven to 325°F. Heat oil in medium skillet over medium heat. Cook and stir garlic 30 seconds. Stir in onions and carrots. Cook and stir 3 minutes. Spoon mixture into large bowl.

Add turkey, ¾ cup broth, rice, cheese, parsley, bread crumbs, eggs, sage and thyme; mix well. Divide mixture evenly among pepper halves. Place filled peppers in large baking dish.

Blend tomato sauce and remaining 2 cups broth in large bowl. Stir in bay leaves. Spoon sauce evenly over and around peppers.

Bake 1¼ to 1½ hours or until peppers are tender. Remove and discard bay leaves before serving.

Ingredients used in this recipe