Thursday, May 20, 2010


1 jar of your favorite tomato sauce
1 c. bbq sauce...we like a really spicy sauce for this. I stole Steve Miller's new batch of sauce...Thanks Steve...YOU ARE SO NOT GETTING YOUR SAUCE BACK!
2 c. cooked rice, (1 c. dried)
4 lg. green bell peppers, parboiled
1 small can tomato paste
1/2 c. warm water
1 Tbls. packed brown sugar
1 Tbls. worcestershire sauce
2 lb. ground turkey
2 poblamo peppers, chopped
1 med. onion, chopped
1 tsp. dried oregano
3 cloves garlic, minced
Additional spices to taste, here is what I used:
1 tsp. dried basil
1 tsp. montreal steak seasoning
1 tsp. curry powder
1/2 tsp. ground corriander
1/2 tsp. HOT paprika

1/2 c. shredded cheese (I used colby, whatever you have would work)

Bring a large pot of water to a boil.

Mix together the tomato sauce and the bbq sauce in the bottom of a baking dish.

Cut the stems off the peppers, leaving as much of the sides as possible and clean out the seeds and ribs.

Parboil the peppers in the boiling water for 2 minutes. Remove peppers with tongs, be careful of boiling water running down the tongs into your hand...ouch! Let the peppers drain.

Cook the rice. I have a rice cooker and I love it. 1c. of rice, 2 c. of water...push the button and you're done! Stove top works fine too.

In a small bowl, mix the tomato paste, water, brown sugar and worcestershire sauce.

In a large saute pan, brown the turkey. Drain if there seems to be excess fat. Add the chopped peppers and onion. Continue cooking until they become soft, about 3 minutes. Now add the oregano, garlic, salt and pepper. Taste and see if you want to spice things up. I listed the spices I with it!

Mix in the rice and the tomato past mixture.

Stuff the meat/rice mixture into the peppers. I really stuff them. Top each one with a bit of the shredded cheese.

Bake at 350 for 30 minutes.

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