Kimberton Whole Foods customer, MaryAnn Neblock, was kind enough to share this recipe for Unstuffed Peppers with us. She makes it using locally-raised dark ground turkey from Koch’s Turkey Farm, plus some of her favorite grocery staples, like Amy’s cream of tomato soup and Muir Glen fire-roasted tomatoes. Let us know what you think in the comments below!
What You’ll Need
- 1 lb. Koch’s dark ground turkey
- 2-3 large green peppers, cut into chunks
- 1 large sweet onion, coarsely chopped
- 1-14.5 oz. can Amy’s cream of tomato soup*
- 1-14.5 oz. can Muir Glen petite-diced, fire-roasted tomatoes, with juices
- 1/2 cup Lundberg’s Basmati rice
- 3 tbsp olive oil, divided
- salt, to taste
Cook the turkey in 1 tsp olive oil in a large skillet, letting juices release, cook off and get slightly browned. Break into small pieces as you cook.
In a large stockpot, add 2-3 tbsp olive oil Add the chunks of pepper and saute over medium-high heat for 2-3 minutes. Add the chopped onion and cook another 2-3 minutes.
Add the Amy’s tomato soup, the Muir Glen tomatoes, 1 cup water and 1 tsp salt. Bring to a boil, reduce heat to medium and cook about 10 minutes.
Add in the cooked turkey, taste to adjust seasonings, cover and cook another 10 minutes.
Meanwhile, cook the rice with about 1/2 tsp salt, according to package directions. Add to the pepper mixture, mix well and serve.**
*For a dairy-free version, find a tomato soup without any milk/cream.
**Sometimes I add the packed, cooked rice on top with an ice-cream scoop – kids love that!