Stuffed Peppers

Servings: 1


  • 2 lbs. Perdue® Ground Turkey
  • 2 c. Rice — cooked and cooled
  • 1 c. Onions — finely diced
  • 3 cloves Garlic — minced
  • 2 c. Tomatoes — crushed
  • 1 tsp. Fresh Thyme
  • 12 Blanched Red or Green Bell Peppers
  • Salt & White Pepper to taste


  1. Combine the cooled/cooked rice, onions, turkey, garlic and tomatoes in a large mixing bowl. Add in the herbs, and salt/pepper.
  2. Blanch the bell peppers, drain to remove any moisture. Cool before filling.
  3. Fill each pepper with the meat/rice mixture. Arrange the peppers in a half size shallow hotel pan.
  4. Top the peppers with the additional crushed tomatoes. Bake in a 350 degree convection oven until a 165 degree internal temperature is achieved.