Excuse me while I run and hide.

Oh, hello there cream. I’ll come back since I love you.

Wednesday I received a text message from Mr. How Sweet. It read, “Do you know what sounds good to me? Stuffed peppers made with ground turkey over mashed potatoes.”

I thought it sounded pretty good too. Except I’ve only made stuffed peppers once, and I used a combination of ground pork and ground beef. Um… best stuffed peppers ever. I asked if he wanted the pork/beef mixture instead of turkey, and he replied with, “No. We eat too much red meat.”

Come again?

What is this “we” business? “We” do not eat too much red meat. I may eat red meat once or twice a month. And since when does Mr. How Sweet care about how much red meat he is eating? Last time I checked, he wanted a porterhouse on Sundays, burgers on Mondays, meatloaf of Wednesdays and filet on Fridays.

It must be a phase.
Regardless, when I went to pick up the ingredients, I spotted ground chicken breast. Chicken it was! Even if it meant I had to get down and dirty with some veggies.
Well, this guy is sort of cute.

Kinda makes me want to rethink my stance on veggies?



Stuffed Peppers with Tomato Basil Cream Sauce

makes 4 peppers

4 red, green, orange or yellow peppers

1 pound ground chicken or turkey breast

1/2 onion, chopped

3 garlic cloves, minced

1 tablespoon olive oil

1 1/2 cups cooked brown rice

3/4 cup parmesan cheese

1 29-ounce can of tomato sauce (I used Red Pack)

1/3 cup heavy cream

1/3 cup chopped fresh basil

salt and pepper

Preheat the oven to 400 degrees. Slice the tops off of the peppers and remove the ribs and seeds. Set aside.

In a skillet over medium heat, add olive oil and chopped onion, sauteing until soft – about 5 minutes. Stir in 2 minced garlic cloves and cook for 1 minute. Season ground chicken breast with salt and pepper and add it to the skillet to brown. All chicken to cook completely – it should take about 10-12 minutes to brown. Stir occasionally.

While chicken is cooking, mix the tomato sauce with the heavy cream and remaining garlic clove and heat it over low heat. Stir in almost all of the fresh basil, reserving some for garnish.

Stir brown rice and 1/2 cup of parmesan cheese into chicken mixture, then add about 1/2 cup of tomato cream sauce in mixing to coat. Turn off heat. Divine the mixture evenly between the four peppers, stuffing them to the top. Place in a dish that allows the peppers to stand. Spoon a bit of tomato cream sauce over the tops, and pour the rest of the sauce into the bottom of the pan. Set the tops gently back on the peppers. Bake for 20 minutes, then cover with foil and bake for 30 more. Serve with more parmesan cheese and basil to garnish, with mashed potatoes on the side.


Break out your stretchy pants… gluttony week continues tomorrow.

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124 Responses to “Stuffed Peppers with Tomato Basil Cream Sauce.”

  1. #
    Natalia - a side of simple — March 4, 2011 @ 5:37 pm

    I think these will balance out my consumption of your white chocolate frosting quite nicely :)


  2. #
    Shawn @ I Wash...You Dry — March 4, 2011 @ 5:50 pm

    Ah so cute! I love the little pepper top! These look amazing! How come my stuffed peppers never come out that cute? I will have to give this recipe a try!


  3. #
    Hannah @ PalmBeachRunner — March 4, 2011 @ 6:22 pm

    How cute to use the pepper tops too! Love it :)


  4. #
    Andrea @ Vegvacious — March 4, 2011 @ 6:23 pm

    Those look really good!! I have been craving stuffed peppers and I have a bunch of mini sweets in my fridge just begging to be used – yours look great for my meat eatin’ hubby and I’ll have to get creative with some beans, veggies & rice (I know, I know you’re gagging right now;-)) for myself.

    Thanks for the inspiration!


    • Jessica — March 4th, 2011 @ 8:25 pm

      Stuffing them with veggies, beans and rice sounds really good right now! Maybe I’m hungry. ;)


    • Victoria — September 30th, 2011 @ 1:58 am

      Wondering how long you do them in the crockpot?? Thanks :)


  5. #
    kate@ahealthypassion — March 4, 2011 @ 6:31 pm

    tomato basil cream sounds incredibly sinful


  6. #
    brianna — March 4, 2011 @ 6:45 pm

    The secret to AMAZING stuffed peppers is (ironically): BACON. Ground beef mixed with crumbled bacon, garlic, and onions that have been pan-friend. Seriously, it’s my Grammy’s secret ingredient and I just told the blogging world.


    • Jessica — March 4th, 2011 @ 8:23 pm

      I totally believe it! I considered adding some but was (GASP!) all out. ;)


  7. #
    Tracy — March 4, 2011 @ 7:56 pm

    I make my peppers in the crockpot, that way they’re done by the time I get home from work. Never thought to try ground turkey instead. Have to agree with your hubby though, I’ve been trying to cut back on my red meat intake. Will definitely give this a try soon- looks yummy!!


    • Jessica — March 4th, 2011 @ 8:21 pm

      I thought about doing them in the crock pot – next time!


  8. #
    Ellie@fitforthesoul — March 4, 2011 @ 8:52 pm

    My fiance always tells me that his childhood friend’s mom used to make the best stuffed peppers, and these look pretty darn close to what he describes! It looks so yummy :P


  9. #
    Alexa — March 4, 2011 @ 9:24 pm

    Mmm I love stuffed peppers! I just made a vegan version for my blog the other night! Definitely serving mine with mashed potatoes next time!


  10. #
    Donna — March 4, 2011 @ 9:48 pm

    Okay stuffed peppers are amazing to begin with but putting basil and cream in there? Inspirational!
    Thanks for another amazing recipe :)


  11. #
    Annette@EnjoyYourHealthyLife — March 4, 2011 @ 9:52 pm

    I love stuffed peppers- but ground chicken….that is genius!Thanks :)


  12. #
    Christina — March 4, 2011 @ 10:01 pm

    These look really good! I don’t think I’ve ever had a stuffed pepper…


  13. #
    Robyn {Planet Byn} — March 4, 2011 @ 11:02 pm

    so funny about too much red meat – my doctor just told me i’m anemic, so i actually need to eat a little bit each week. these look really good. perfect for these last few weeks of winter!


  14. #
    Megan (Braise The Roof) — March 4, 2011 @ 11:27 pm

    I should definitely try these- I too have been on the fence about stuffed peppers but if you say they’re worth making, I will take you at your word! (and anything served with mashed taters is A.O.K in my book)


  15. #
    rachel — March 5, 2011 @ 12:50 am

    amazing!!!! i just found your blog and am in love with all your recipes – love it!!


  16. #
    Ann — March 5, 2011 @ 12:54 am

    Great photos! I love stuffed peppers, I make them stuffed with pretty much anything. Ground turkey or chicken, black beans, tomato sauce, mexican spices, and topped with cheese and sour cream. Or stuffed with chickpeas, rice, chopped veggies, and feta.


  17. #
    Lindsey @ Gingerbread Bagels — March 5, 2011 @ 4:45 am

    I LOVE stuffed peppers and these look soooo insanely delicious. I swear I want to bathe in that tomato basil cream sauce! :)


  18. #
    Jessica — March 5, 2011 @ 5:16 am

    They’re in the oven right now and I can’t wait!


  19. #
    Nancy~The Wife of a Dairyman — March 5, 2011 @ 5:34 am

    I just want to say, when I saw ‘stuffed peppers’ I just had to check out your recipe. They look delicious! And, your photography is really great:) Thanks for the recipe


  20. #
    Madeline - Greens and Jeans — March 5, 2011 @ 11:08 am

    The pictures in this post are so pretty. I’d hang them in my kitchen! And I think the basil cream sauce more than makes up for the fact that veggies are involved.


  21. #
    Marta — March 5, 2011 @ 11:55 am

    mmmmmmmmm slurp!!! yummy!!!!!!
    … except for the chicken ;)


  22. #
    Katie@Cozydelicious — March 5, 2011 @ 1:26 pm

    oooh, these stuffed peppers look wonderful and saucy. Yum!


  23. #
    Kay — March 5, 2011 @ 3:10 pm

    They look Yummy I am going to try and make today…. its ok to step out of the flour once in awhile…. :)


  24. #
    Jolene ( — March 5, 2011 @ 4:06 pm

    Mmmm, those stuffed peppers look waaaay better than the ones I made last week!


  25. #
    Sydney — March 5, 2011 @ 4:37 pm

    Okay, I just commented on your Cake Batter Cinnamon Rolls and am glad to see this one. Definitely going to make these soon and my hubby will be pleased it’s not one more new sweet from How Sweet! :)


    • Jessica — March 5th, 2011 @ 5:27 pm

      Enjoy! :)


    • Jacey — September 10th, 2011 @ 10:18 am

      Grade A stuff. I’m unequstinoably in your debt.


  26. #
    lauren — March 8, 2011 @ 1:11 am

    I love tomato basil anything. I just put these in the oven, but I already have plans to make the sauce again this week.
    Great recipe, it smells so good!


  27. #
    Katie — March 8, 2011 @ 1:25 am

    I made these tonight and they were great! My boyfriend used to be against stuffed peppers because the only time he’s ever had them was in a school cafeteria (they probably weren’t the best) but he loved these!! Thanks!


  28. #
    Jenny — March 11, 2011 @ 10:46 pm

    I made these the other night for my boyfriend and his parents.. I am pretty sure they all love me more now because of you! Thanks! =D


    • Jessica — March 12th, 2011 @ 12:08 am



  29. #
    Kelley — March 17, 2011 @ 12:54 pm

    I made these peppers tonight…. and they were pretty fantastically awesome. Thanks for the recipe!!!


  30. #
    Sophie — March 23, 2011 @ 8:43 pm

    I just made these!

    verdict: success!


    • Jessica — March 23rd, 2011 @ 8:45 pm

      Great to hear!


  31. #
    Melissa — May 2, 2011 @ 8:14 pm

    Made for dinner tonight…absolutely de-lish!


  32. #
    Amy @ Our Own Village — July 14, 2011 @ 12:56 pm

    WOW! What a great twist on stuffed peppers! I will definitely be trying this recipe!


  33. #
    Beth — January 24, 2012 @ 10:39 pm

    Just made this- so delicious!! Thanks for the recipe!


  34. #
    Julie @SavvyEats — September 30, 2012 @ 10:10 pm

    Made these tonight, and had enough for 6 peppers. HOORAY! I don’t need to worry about putting together dinner after Barre class tomorrow night!


  35. #
    Tricia — January 16, 2013 @ 10:14 am

    These look fantastic!


  36. #
    Rory — January 16, 2013 @ 5:37 pm

    Love this recipe!!!! it was a huge hit! :) thank you!!!


  37. #
    Jessica — May 17, 2013 @ 12:00 pm

    Totally trying these this weekend with a roasted garlic mashed potato! Nom nom nom….might leave out the rice though so no overindulgence in the carbs. How long would you say these could go for in the crockpot, maybe 4-6 hours on low? Would I cook the meat first?


  38. #
    Amy — September 9, 2013 @ 10:26 pm

    So yummy! Used fresh tomatoes instead of tomato sauce. Amazing!


  39. #
    Elsie — October 5, 2013 @ 9:32 pm

    I made this for dinner tonight and we all loved it! I used a jar of strained tomatoes instead of tomato sauce, and half and half instead of heavy cream and it turned out just fine — really delicious! Thanks so much for the recipe :)


  40. #
    Camille — October 9, 2013 @ 7:15 am

    These stuffed peppers were delicious. I increased my amount of peppers to 6 and found there was no need to increase the ground chicken to 1.5 lbs. I ended up with excess meat mixture, even after really stuffing my peppers. Would definitely recommend anyone try this dish.


  41. #
    Lex — January 30, 2014 @ 8:53 am

    These look amazing! I would like to make a batch to bring to a friend who recently had a baby. Do you have any suggestions for making ahead of time or reheating tips?


    • Jessica — January 30th, 2014 @ 8:55 am

      yes you def can make ahead of time – i think it would be best if you made it up to the point of baking and gave directions to do so once your take it to her!


      • Lex — January 30th, 2014 @ 9:54 am

        Thank you!


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