Ingredients

• 2 ounces fresh basil leaves, finely chopped
• 12 medium organic green bell peppers
• 1 large Spanish onion, minced
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh garlic
• One 28-ounce can San Marzano tomatoes, pureed
• 3 pounds ground turkey (thighs and legs)
• 1 cup basmati rice
• 1/4 cup ketchup
• 1 1/2 tablespoons finely chopped fresh sage
• 1 1/2 tablespoons sea salt
• 1 tablespoon freshly ground black pepper
• 3 large eggs, slightly beaten
• 1 bunch curly parsley, washed and finely chopped

Instructions

1. Preheat the oven to 375 degrees F.
2. Wash, cut and remove the tops, seeds and pith from the peppers. Place in a nonreactive baking pan with a lid (stainless steel, cast iron or enamel coated).
3. Saute the onions in the olive oil in a skillet over medium heat until very soft and transparent. Add the garlic and cook for 1 minute more. Allow to cool in the refrigerator.
4. Mix 3/4 cup tomato puree with the ground turkey, rice, basil, ketchup, sage, salt, pepper, eggs and parsley. Fill the peppers, leaving 1/2-inch space at the top. Add the remaining tomato puree.
5. Cover the pan and bake the peppers until the rice is completely tender, 2 to 2 1/2 hours. Serve and enjoy!