1 8 oz. bag Mozzarella
1 small container Ricotta Cheese
½ cup Parmesan
1 tsp. Salt
1 tsp. Pepper
1 lb. Ground Turkey
1 12 oz. box Barilla Jumbo Shells
2 jars Spaghetti Sauce
1. Boil the shells as directed on the package, then rinse under cold water. Preheat your oven to 350 degrees.
2. Brown the turkey meat in a separate pan and drain.
3. In a large bowl, combine mozzarella, ricotta, parmesan, egg, salt, pepper, turkey.
4. Coat the bottom of a large baking dish with the tomato sauce.
5. Stuff each shell with the mixture, just enough to where you can still close it. Line them in the pan as you fill them so they stay closed.
6. Pour spaghetti sauce over filled shells.
7. Cover the pan with foil and bake for 25 minutes.
8. Remove the foil and cook uncovered for 10 minutes.
Original Recipe credit goes to my boyfriend’s Stepdad, Marty Brennan 🙂
1 lb Turkey meat (93/7)
1 small Onion, chopped
1 package Taco Seasoning (McCormick’s HOT preferred)
1 package Sloppy Joe Mix (McCormick’s preferred)
1 small can Tomato Sauce
1 teaspoon Worcestershire sauce
Dash of Chili Powder (depending on how hot you want it)
1/2 box of Uncle Ben’s Boil-in-bag White Rice (two bags)
6 Green Peppers, tops cut off and hollowed
1 bag of Mexican cheese blend
1. Preheat Oven to 350 degrees.
2. Brown turkey meat and onion in a large pan on medium high heat. Drain remaining grease.
3. Add taco seasoning, sloppy joe mix, Worcestershire, chili powder. Add the tomato sauce then fill the empty can up halfway with water and add it to the pan.
4. Stir and lit simmer for 10 minutes. Cook rice as directed on box in a separate pot.
5. Add rice to meat mixture and mix well.
6. Fill each pepper with the ingredients from the pan and stand them up in a baking dish. Add a cup of water to the bottom of the pan to help steam the peppers.
7. Top each pepper with cheese. Cover the entire dish with foil, I spray the inside of the foil with Pam so it doesn’t stick to the cheese. Cook for 40 minutes.
When I make it really spicy I serve it with Sour Cream!
Original Recipe credit goes to my friend Victoria’s mom, Maryanne Schulz 🙂
(NOTE: She uses ground beef for hers so that’s an option as well)