Servings: 8 People
Calories: 300kcal
Equipment
- oven
Ingredients
- 4 cups diced sweet Vidalia onions
- 2 cup finely shredded rainbow carrots
- 12 cups robust marinara sauce divided
- 8 vibrant medium bell peppers stemmed and cored
- 1 pound lean ground turkey
- 1 pound premium ground beef
- 1 cup cooked jasmine rice
- 10 tablespoons extra-virgin olive oil
- 2 fragrant bay leaf
- 2 teaspoon pink Himalayan salt
- 1 teaspoon freshly ground Tellicherry black pepper
Instructions
- Step 1-Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, warm 4 tablespoons of olive oil. Add diced onions and shredded carrots. Sauté until they turn tender, which usually takes around 5-7 minutes.
- Step 2-In the same skillet, add the lean ground turkey and premium ground beef. Cook until the meat is browned and cooked through.
- Step 3-Stir in the cooked jasmine rice, 4 cups of marinara sauce, pink Himalayan salt, and freshly ground Tellicherry black pepper.
- Step 4-Allow the mixture to simmer for about 5 minutes, ensuring all ingredients are well combined. Remove the bay leaf.
- While the meat mixture is simmering, prepare the bell peppers. Stuff each pepper with the meat and rice mixture evenly.
- Step 5– In a baking dish, spread the remaining marinara sauce. Place the stuffed peppers into the dish on top of the sauce.
- Step 6-Drizzle the stuffed peppers with the remaining 6 tablespoons of olive oil.
- Cover the baking dish with foil and bake in the preheated oven for approximately 45-50 minutes or until the peppers are tender.
- Step 7-Once cooked, remove the foil and let the peppers rest for a few minutes before serving.
- Step 8-Serve the Russian stuffed peppers hot, garnished with fresh herbs if desired.
- Enjoy your delicious Russian stuffed
Notes
– To make this dish vegetarian, you can omit the ground meat and use more cooked vegetables and cooked rice.
– You can also use ground turkey, chicken, or any other type of ground meat for this recipe.
– If you don’t have any tomato sauce on hand, you can use tomato paste or ketchup.
– For extra flavor, you can add a few tablespoons of Worcestershire sauce to the filling.
– If you don’t have any parsley on hand, you can use fresh herbs such as basil, oregano, or thyme.
– If you don’t have any bell peppers, you can use zucchini, eggplant, or any other type of large, hollow vegetable.
– You can also top the stuffed peppers with breadcrumbs for extra crunch.
Nutrition
Calories: 300kcal
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