Stuffed Peppers with Tomato Basil Cream Sauce.
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.”
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
- 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.
Did you make this recipe?
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I appreciate you so much!
Break out your stretchy pants… gluttony week continues tomorrow.
131 Comments on “Stuffed Peppers with Tomato Basil Cream Sauce.”
I think these will balance out my consumption of your white chocolate frosting quite nicely :)
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!
How cute to use the pepper tops too! Love it :)
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!
Stuffing them with veggies, beans and rice sounds really good right now! Maybe I’m hungry. ;)
Wondering how long you do them in the crockpot?? Thanks :)
tomato basil cream sounds incredibly sinful
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.
I totally believe it! I considered adding some but was (GASP!) all out. ;)
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!!
I thought about doing them in the crock pot – next time!
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
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!
Okay stuffed peppers are amazing to begin with but putting basil and cream in there? Inspirational!
Thanks for another amazing recipe :)
I love stuffed peppers- but ground chicken….that is genius!Thanks :)
These look really good! I don’t think I’ve ever had a stuffed pepper…
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!
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)
amazing!!!! i just found your blog and am in love with all your recipes – love it!!
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.
I LOVE stuffed peppers and these look soooo insanely delicious. I swear I want to bathe in that tomato basil cream sauce! :)
They’re in the oven right now and I can’t wait!
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
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.
mmmmmmmmm slurp!!! yummy!!!!!!
… except for the chicken ;)
oooh, these stuffed peppers look wonderful and saucy. Yum!
They look Yummy I am going to try and make today…. its ok to step out of the flour once in awhile…. :)
Mmmm, those stuffed peppers look waaaay better than the ones I made last week!
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! :)
Grade A stuff. I’m unequstinoably in your debt.
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!
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!
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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
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I made these peppers tonight…. and they were pretty fantastically awesome. Thanks for the recipe!!! http://wp.me/pyqGQ-29F
I just made these!
Great to hear!
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Made for dinner tonight…absolutely de-lish!
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WOW! What a great twist on stuffed peppers! I will definitely be trying this recipe!
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Just made this- so delicious!! Thanks for the recipe!
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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!
These look fantastic!
Love this recipe!!!! it was a huge hit! :) thank you!!!
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?
So yummy! Used fresh tomatoes instead of tomato sauce. Amazing!