STUFFED PEPPERS
Butterball
2 tablespoons olive oil
1 tablespoon minced garlic
2 cups diced onions
½ cup diced carrots
1½ pounds BUT TERBALL fresh ground turkey
2¾ cups canned chicken broth, divided
2 cups uncooked jasmine rice
1 cup grated Parmesan cheese
1 cup chopped fresh Italian parsley
¾ cup dry unseasoned breadcrumbs
3 eggs, beaten
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
4 green or red bell peppers, cut in half,
seeds removed
4 cups Italian tomato sauce
2 bay leaves
Preheat oven to 325 F. Heat oil in medium skillet
over medium heat. Add garlic and cook 30 seconds.
Stir in onions and carrots. Sauté 3 minutes.
Scrape into large bowl.
Add turkey, ¾ cup broth, rice, cheese, parsley, breadcrumbs,
eggs, sage and thyme; mix well. Divide mixture evenly
among pepper halves (stu; loosely). Place ;lled peppers in
large baking pan.
Stir together tomato sauce and remaining 2 cups broth in
large bowl. Stir in bay leaves. Spoon sauce evenly over and
around peppers. Bake 75 to 90 minutes or until peppers are
tender and the internal temperature reaches 165 F. Remove
and discard bay leaves before serving. Makes 8 servings.
