Dags and Harp love these. I usually make them when green bell peppers are cheap. It’s also the kind of meal that taste better as leftovers.
6 green bell peppers
12oz -1 lb ground turkey
1 medium onion chopped
2 cloves of minced garlic
2 tbs fresh tarragon chopped (or 2 tps if dried)
2 cups of cooked rice, I prefer brown
1 can (14-15 ounces) tomato sauce
6 large tomatoe slices
6 tablespoons grated parmesan cheese
Chop off the top of 6 green bell peppers, clean out seeds and membranes. Retain tops.
Blanch the seeded peppers in boiling water for about 5 minutes. Remove from water and drain on paper towel.
Meanwhile dice the the retained tops of the green peppers. Combine turkey, chopped green peppers, garlic, tarragon and olive oil. Cook until turkey is browned. Add tomato sauce, rice and salt and pepper to taste.
Fill each blanched pepper with turkey/rice mixture. Top each pepper with a tomatoe slice and a a tablespoon of parmesan cheese. Place peppers in a shallow baking dish and bake at 350 for half an hour.
If you have left over stuffing add some excess tomato sauce or stewed tomatoes to the rice mixture. It makes a yummy and hearty soup/stew.