Stuffed Bell Peppers

This is also great with ground beef instead.

Marinara Sauce:
1 (28 oz) can diced tomatoes
½ cup finely chopped onion
½ cup finely chopped bell pepper
1 clove garlic, minced
1 Tbsp tomato paste
1 tsp Italian seasoning, crushed
2 tsp kosher salt
Olive oil

Meat Filling:
2 lbs lean ground turkey
1 cup finely crushed saltine crackers
1 egg, beaten
½ cup finely chopped onion
½ cup finely chopped bell pepper
½ cup tomato sauce
1 Tbsp Worcestershire sauce
1 Tbsp kosher salt
1 tsp dried thyme, crushed
½ tsp pepper
½ cup ketchup

3-4 large red peppers, cut in half lengthwise


In medium saucepan, heat 1 Tbsp olive oil. Add onion and bell pepper and cook until they begin to wilt. Add tomatoes, tomato paste, minced garlic, and Italian seasoning and bring to a boil. Reduce heat and simmer 20 minutes. Stir in salt and pepper.

Meanwhile, heat oven to 375º. In large bowl, combine ground turkey, crackers, egg, onion, chopped bell pepper, tomato sauce, Worcestershire sauce, salt, thyme, and pepper. Mix well with hands.

Divide the meat mixture evenly among the pepper halves, pressing mixture into peppers and forming mound on top. Place the filled peppers in baking dish and pour marinara over top.

Bake, uncovered, 45 minutes, or until internal temperature reaches 160º.

To freeze: Prepare recipe as directed, but do not bake. Freeze up to 2 months. Defrost completely in refrigerator. Preheat oven and bake as directed.