As an Amazon Associate I earn from qualifying purchases.
Here are the ingredients you will need. I am trying an experiment in this using ground turkey and a sauce that is not the standard tomato version. Feel free to substitute the regular ground beef here and I will give my simple and usual tomato sauce recipe as well. I am using my pressure cooker to prepare the peppers. This may also be cooked on the stove top, oven, or slow cooker. For slow cooker, follow the same directions, but cook on LOW for 6-8 hrs.
Mushrooms sliced for sauce and mozzarella diced for meat mixture. Feel free to play with the amount of cheese. I tend to go heavier on it because I like it’s addition, but you can reduce it or eliminate it entirely if you desire. Special thanks here to Christine (Mancuso) DiVuolo for telling me she adds cheese to hers. It makes this dish WONDERFUL!!!
Here’s the meat mixture ready for filling. I always tend to smell the mixture. If it smells good, it will taste good.
Peppers ready for cooking.
- 2 large bell peppers
- Meat Filling
- 1 lb ground chicken or turkey*
- 1/2 cup finely diced mozzarella cheese
- 1/2 cup Breading/Coating Mix** (more or less)
- 1 egg
- 1 tbs dehydrated onion or 2 tbs finely chopped fresh onion
- 2 tbs grated parmesan or romano cheese (optional)
- Sauce
- 1 can condensed cream of mushroom soup
- 1/2 soup can water
- 1/2 cup sliced mushrooms
- 2 chicken stock cubes
- Alternate Tomato Sauce
- 1 can tomato soup
- 2 tbs fresh basil, chiffonade***
- 1/2 soup can water
- -or-
- 1 jar prepared pasta/spaghetti sauce
- -or-
- 1 – 15 oz can tomato sauce
- 1/2 tsp Italian seasoning