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Italian stuffed peppers

Something magical happens when you take ripe bell peppers and roast in a slow oven. They become soft, flavourful and create the perfect bowl for a hearty filling. Our filling is a combination of lean ground turkey, Italian herbs and lot’s of garlic all simmered in our sweet roasted pepper sauce.

Neal brothers roasted red pepper sauce

This balanced sauce is 100% natural and 100% delicious! Great for tossing with pasta, enhancing soups, stews or try it as a warm dipping sauce.


1 pound of ground turkey

4 bell peppers (any colour you like)

2 tbsp. of any Italian herb blend

3-4 cloves of garlic, crushed

1/2 red onion, minced

1/2 a jar of Neal Brothers Roasted Red Pepper sauce

1/4 cup of your favourite red wine (optional) you could also use vegetable broth

sea salt and fresh ground pepper

olive oil

Fresh grated parmesan for topping


Begin by prepping your peppers. Cut each top off, and chop it into pieces. Cut each pepper lengthwise, remove ribs and seeds. Place peppers inside down on a parchment lined baking tray. Drizzle each pepper with olive oil, a sprinkle of sea salt and pepper. Bake in a 375° oven for 25-30 minutes.

Meanwhile, brown your ground turkey in a heavy sauce pan over medium heat. Once the meat is no longer pink, add in crushed garlic, minced onion, chopped pepper, a pinch of sea salt and pepper. Saute until the vegetables begin to soften (about 5 minutes). Add in wine (or broth if using that) and the roasted red pepper sauce. Let simmer covered over med-low heat for about 10 minutes.

To assemble the peppers:

Turn each pepper over on your tray and evenly distribute the turkey mixture into your peppers. Place back in the oven for 10 minutes. Remove from the oven, top each with grated parmesan cheese and place under the broiler setting for a couple of minutes (careful not to burn!)

Once the cheese is slightly brown and bubbly, remove from the oven. Serve with a green salad and dig in!

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