By Angela Gast –
About
I actually like to use a 1/2 and 1/2 blend of turkey and ground beef whenever any recipe calls for ground beef. It’s just a little bit healthier and it produces a really yummy and less greasy tasting flavor if you know what I mean. Feel free to go all-turkey if you want.
So, here’s the recipe I use. It came from my mother-in-law who makes these (and so does her mother) and they are soooo good. She doesn’t measure anything though so she just told me the ingredients. I haven’t gotten it to taste exactly like hers but here’s as close as it gets…
Ingredients
Filling:
1/2 cup uncooked rice
1/2 lb ground turkey
1/2 lb ground beef
2 eggs
1 onion, diced
1 tbsp Worcestershire sauce
2 tbsp dried parsley
1 tsp black pepper
1 tbsp minced garlic
4 bell peppers (choose your favorite color!)
Sauce:
1 (8oz) can tomato soup
1 (8oz) can tomato sauce
1 (8oz) diced tomatos
1 heaping tbsp sugar
1/4 cup grated parmesan cheese
Preparation
Cook the rice then knead it together with the remaining filling ingredients. Cut tops off peppers and fill each one. Place in your slow cooker or a large stove-top pot. Mix together sauce ingredients. Top each stuffed pepper with sauce and pour remaining sauce all around the stuffed peppers. Cook on medium/low for about an hour. Top with grated parmesan cheese and a little parsley for looks and serve warm.
This work is licensed under the Creative Common License (https://creativecommons.org/licenses/by/3.0/). The recipe above was originally published by Angela Gast in Foodista.com – The Cooking Encyclopedia Everyone Can Edit. The rights to the content remain with the original publisher. The same also applies to the photo.
