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Gram and Gramp’s Baked Stuffed Peppers

My Grandma Mary and Grandpa Leo loved onions & peppers — with eggs for breakfast or mixed together with other yummy ingredients and baked in the oven in a pepper shell. This is my take on this beloved family recipe. Enjoy!

My Grandma Mary and Grandpa Leo loved onions & peppers — with eggs for breakfast or mixed together with other yummy ingredients and baked in the oven in a pepper shell. This is my take on this beloved family recipe. […] Chicken & Meat Recipes Gram and Gramp’s Baked Stuffed Peppers European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6 large peppers (a combination of red, yellow, green) and 3 peppers  (one of each color) to dice
  • 2-3 garlic cloves, peeled & diced
  • 1/2 c. onion, diced
  • 1/2 c. fresh basil, chopped
  • 3-4 sweet Italian sausages, diced
  • 16 oz. organic ground turkey
  • 1 tsp. garlic salt
  • 1.5 tsp. Italian seasoning
  • 1/4 tsp. red chili pepper flakes
  • 1-1.5 c. of  Dad and Mom’s pasta sauce (Click here for recipe: https://maryannridinispencer.com/dads-and-moms-pasta-sauce/) or your favorite Pasta Sauce
  • 1/2 c. water

Instructions

  • Preheat oven to 350 degrees F
  • Add olive oil into a skillet on the stovetop over low heat
  • Add garlic and onions and sautee
  • Add in diced peppers
  • Add in fresh basil
  • Add in sweet Italian sausage
  • Add in ground turkey
  • Add in spices — garlic salt, Italian seasoning, pepper flakes (important –  to taste!)
  • When the meat is cooked, add in pasta sauce and mix. Cook for 1-2 minutes. Remove from heat.
  • Cut three peppers in half (one yellow, one red, one green) and scoop out the seeds and veins (throw away)
  • Fill half shells to the top with meat mixture
  • Top peppers with cheese
  • Drizzle a bit of olive oil on top
  • Pour 1/4 to 1/2 c. water on the bottom of the Pyrex dish (this will help the peppers cook and become tender)
  • Place peppers in Pyrex dish and cover with a companion glass cover or tin foil and bake for 30 minutes
  • Remove glass top or tin foil and cook peppers another 5-10 minutes
  • Serve immediately or store in the fridge to enjoy the following day

Notes

You can make 6 stuffed peppers with this recipe. While you can serve the peppers the same day you bake them. I love to make this recipe one day ahead of time to give the dish a chance to marinate in all the yummy flavors!


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