Unstuffed Peppers

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

Unstuffed Peppers Kimberton Whole Foods

Photo credit: MaryAnn Neblock

  • 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

Instructions

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!

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