Stuffed Bell Peppers: Red-Green-Yellow-Orange-Purple
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Stuffed Bell Peppers: Red-Green-Yellow-Orange-Purple
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  1. Preheat the oven to 400 degrees F.
  2. Lightly drizzle olive oil into a 13 x 9 x 2 inch baking dish.
  3. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend.
  4. Stir in the cheese and bread crumbs.
  5. Mix in the turkey.
  6. Cover and refrigerate the turkey mixture until chilled.
  7. Fill pepper halves with chilled turkey mixture, dividing equally and mounding slightly.
  8. Arrange the stuffed peppers in the baking dish.
  9. Pour the marinara sauce over the stuffed peppers.
  10. Bake uncovered until the vegetables are tender and beginning to brown.
  11. Insert meat thermometer, filling must register 165 degrees F.
  12. Cook about 45 minutes.
  13. Transfer the stuffed vegetables to a platter and serve.
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Tomatoes Stuffed with Rice
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Tomatoes Stuffed with Rice
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  1. Cook the rice in a medium saucepan of boiling salted water, 10 minutes and drain.
  2. Rinse the rice under cold running water.
  3. Set the rice aside.
  4. Preheat the oven to 350 degrees F.
  5. Cut a 1/2-inch thick slice off the top of each tomato (reserve the tomato tops).
  6. Cut and scoop the seeds, pulp, and juice from each tomato.
  7. Reserve 1/4 cup of the tomato juice and pulp.
  8. Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil.
  9. Place the hollowed tomatoes in the prepared dish.
  10. Toss the rice with the reserved tomato juice and pulp.
  11. Add garlic, basil, parsley, Parmesan, remaining 2 tablespoons of olive oil, and salt and pepper to taste.
  12. Spoon the rice mixture into the hollowed tomatoes, mounding slightly.
  13. Sprinkle leftover stuffing on the bottom of the pan.
  14. Drizzle entire dish with olive oil.
  15. Place the tomato tops atop the tomatoes.
  16. Bake until the rice is heated through, about 20 minutes.
  17. Serve hot or at room temperature.
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