Marylou's Stuffed Peppers (DDD)

By hmp13

Clarkston Union, Detroit MI

Ingredients

• 12 medium organic green bell peppers
• 1 large Spanish onion, minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh garlic
• One 28-ounce can San Marzano tomatoes, pureed
• 3 pounds ground turkey (thighs and legs)
• 1 cup basmati rice
• 2 ounces fresh basil leaves, finely chopped
• 1/4 cup ketchup
• 1 1/2 tablespoons finely chopped fresh sage
• 1 1/2 tablespoons sea salt
• 1 tablespoon freshly ground black pepper
• 3 large eggs, slightly beaten
• 1 bunch curly parsley, washed and finely chopped

Preparation

Step 1

Preheat the oven to 375 degrees F.

Wash, cut and remove the tops, seeds and pith from the peppers. Place in a nonreactive baking pan with a lid (stainless steel, cast iron or enamel coated).

Saute the onions in the olive oil in a skillet over medium heat until very soft and transparent. Add the garlic and cook for 1 minute more. Allow to cool in the refrigerator.

Mix 3/4 cup tomato puree with the ground turkey, rice, basil, ketchup, sage, salt, pepper, eggs and parsley. Fill the peppers, leaving 1/2-inch space at the top. Add the remaining tomato puree.

Cover the pan and bake the peppers until the rice is completely tender, 2 to 2 1/2 hours. Serve and enjoy!