Darbars Turkey Stuffed Peppers With Fresh Herbs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you are only cooking for four, bake four of the peppers and freeze the other four for another day. Ingredients:
11/2 lbs. ground turkey |
2 eggs, slightly beaten |
8 assorted color large bell peppers (yellow, green, red, orange) |
2 teaspoons olive oil |
1 cup plain dry bread crumbs |
2 cups cooked rice |
2 onions, chopped |
8 green onions, chopped |
2 tablespoons minced garlic |
2 tablespoon fresh thyme, chopped |
2 tablespoon fresh basil, chopped |
1/2 cup fresh parsley, chopped |
1/2 teaspoon cayenne |
2/3 cup parmesan cheese, grated |
1 cup grated cheddar cheese |
1 teaspoon black pepper |
1 cup tomato sauce |
1 cup barbecue sauce |
1/2 cup grated carrots |
Directions:
1. Preheat oven to 375 degrees. Cut tops off of peppers, seed, and chop the tops up. Blanch peppers in boiling water for 5 minutes, drain dry on paper towels. Heat oil in large skillet. Add onions and garlic and cook 5-6 minutes on low heat. Stir occasionally until onions are transparent. Stir in thyme and basil, cook 30 seconds longer, set aside.
2. Combine turkey, parsley, bread crumbs, eggs, rice, cayenne, black pepper, cheddar cheese, green onions, chopped-up pepper tops, carrots, half of the BBQ/tomato sauce and onion/garlic/herb mixture in medium bowl. Arrange peppers in a large glass baking dish with open side up. Carefully spoon turkey mixture into each pepper. Mix tomato and barbecue sauce together. Spoon remainder of the BBQ/tomato sauce over each pepper. Sprinkle parmesan cheese over each pepper.
3. Add 1/4” of water to bottom of baking dish. Cover dish with foil. Bake in preheated oven for 20 minutes. Remove foil and continue to bake/brown for another 5-10 minutes or until done.
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