Hi, I'm Liz

I'm a midwestern girl who lives in Iowa with my amazing husband, Tim and our incredible son Theodore.  I love to cook, entertain family and friends, visit unknown travel destinations, and enjoy the occasional martini.  

 

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Stuffed Peppers with Tomato Basil Cream Sauce

May 25, 2011

I’ve been wanting to make my own stuffed peppers ever since I fell in love with the ones from Whole Foods.  SOO Yummy!

 

I wish I had a Whole Foods close to home.  Instead we have to drive an hour into the city. Obviously we can’t do that every weekend, so I had to find a plan B.

 

Meet plan B. The blog, How Sweet It Is.  I used this recipe to make last nights dinner.

 

 

 

 

Stuffed Peppers with Tomato Basil Cream Sauce 

(Inspired from here

  • 4 red, green, orange or yellow peppers

  • 1 pound ground chicken or turkey breast (I used ground turkey)

  • 1/2 onion, chopped

  • 3 garlic cloves, minced

  • 1 tablespoon olive oil

  • 1 1/2 cups cooked brown rice

  • 3/4 cup parmesan cheese

  • 1 29-ounce can of tomato sauce

  • 1/3 cup heavy cream

  • 1/3 cup chopped fresh basil

  • salt and pepper

Preheat the oven to 400 degrees.

 

Slice the tops off of the peppers and remove the ribs and seeds. Set aside (and make sure you keep these – you will use them later).

 

Cook your minute rice now so it is ready later. In a skillet over medium heat, add olive oil and chopped onion, sauteing until soft – about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute. Season ground chicken breast with salt and pepper and add it to the skillet to brown. All turkey to cook completely – it should take about 10-12 minutes to brown. Stir occasionally.

 

While chicken is cooking, mix the tomato sauce with the heavy cream and remaining garlic clove and heat it over low heat. Stir in almost all of the fresh basil, reserving some for garnish.

 

Stir brown rice and 1/2 cup of parmesan cheese into chicken mixture, then add about 1/2 cup of tomato cream sauce in mixing to coat. Turn off heat.

 

Divide the mixture evenly between the four peppers, stuffing them to the top. Place in a dish that allows the peppers to stand. Spoon a bit of tomato cream sauce over the tops, and pour the rest of the sauce into the bottom of the pan. Set the tops gently back on the peppers.

 

Bake for 20 minutes, then cover with foil and bake for 30 more. Serve with more parmesan cheese and basil to garnish.

 

MMMM.  Tim ate the green pepper, I ate the red.

 

*note: Make sure you cook for 30 more minutes after the first 20.  I missed this somehow and thought to myself that it could use a little more time in the oven.  Guess what?  I does! Oh, well.  Live and Learn.

 

 

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