Yes, I’m a sucker for stuffed peppers. So I had to make these. Adapted by me to be nondairy, and I used ground turkey in place of the beef, and chicken sausage in place of pork. All-Around Excellent Dish.
Stuffed Bell Peppers
for the sauce:
1 tablespoon olive oil
1 onion, diced
1 cup chicken broth
2 cups prepared marinara sauce
1 tablespoon balsamic vinegar
1/4 teaspoon red pepper flakes (optional)
for the peppers:
1 pound ground turkey
1/2 pound sweet Italian chicken sausage, casing removed
2 cups cooked rice
1 cup grated soy parmesan
1/4 cup chopped Italian parsley
1 10-ounce can diced tomatoes
2 tablespoons salt
1/4 teaspoon freshly ground pepper
4 large green bell peppers
Add the olive oil to a saucepan, and lightly brown the onions with a large pinch of salt over medium-high heat. Remove half and reserve for the stuffing. Stir in the rest of the sauce ingredients and bring to a simmer. Pour the sauce into the bottom of a large deep casserole dish.
Add the filling ingredients to a mixing bowl, along with the reserved onions, and mix together until combined.
Preheat oven to 375 degrees F.
Cut the bell peppers in half lengthwise. Use a spoon to remove the stem, seeds, and white membrane from each pepper. Place the bell peppers in the casserole dish, and fill each pepper with the stuffing.
Cover with foil and bake for 45 minutes. Remove foil and bake uncovered for another 30 minutes, or until the peppers are very tender. Serve with the sauce spooned over the top. Makes 8 servings.