Recipe serves: 7-8

Stuffed bell peppers

7-8 each large bell peppers
lbs lean ground turkey
1 1/3 cup white long grain rice
2 each medium onion, thinly chopped
1 each large carrot, peeled and grated
4 each small tomato, thinly chopped
2 Tbsp chicken soup powder
½ Tbsp salt
4 Tbsp ketchup
¼ tsp black pepper
6 oz tomato paste (small can)
8 Tbsp ketchup
1 Tbsp salt
2 Tbsp chicken soup powder
¼ tsp black pepper

Preparation steps:
  1. Mix the sauce ingredients in a large pot. Add 1 cup of hot water.
  2. Saute the 2 onions until golden brown.
  3. Mix the stuffing ingredients in a large bowl.
  4. Cut each bell pepper close to the top and discard the seeds. Keep the tops.
  5. Fill each bell pepper and transfer to the pot. Don't over stuff the bell peppers since the rice expands during cooking. The bell peppers should fill the pot (to reduce the amount of water needed to cover the bell peppers).
  6. Place a plate on top of the bell peppers to prevent the tops from floating in the sauce. Add hot water to cover.
  7. Cook on low heat and covered for 1 ½ hours.
Picture of recipe

Take note!
  • Don't add too much water,
    as the sauce would get too light.
  • Red bell peppers have a sweeter taste,
    however both red and green bell peppers
    work well for this recipe.
  • Measurements:
    Tomato paste: 6 oz = 170g
    Medium onion: 6-8 oz

  • Use 16 small bell peppers
    instead of 8 large bell peppers.