Stuffed Peppers | Perdue Foodservice
Perdue® Ground Turkey
— cooked and cooled
— finely diced
Blanched Red or Green Bell Peppers
Salt & White Pepper
- Combine the cooled/cooked rice, onions, turkey, garlic and tomatoes in a large mixing bowl. Add in the herbs, and salt/pepper.
- Blanch the bell peppers, drain to remove any moisture. Cool before filling.
- Fill each pepper with the meat/rice mixture. Arrange the peppers in a half size shallow hotel pan.
- Top the peppers with the additional crushed tomatoes. Bake in a 350 degree convection oven until a 165 degree internal temperature is achieved.