Recipe of the Month with Katie Workman

Recipe of the Month with Katie Workman

milton harrison

This month’s recipe for stuffed peppers is easy to make, affordable and kid-approved. It comes from author and hunger hero Katie Workman.

Katie Workman’s popular website features recipes for busy home cooks, and offers a lot of cooking know-how info to help readers feel more confident in the kitchen.

Katie has written for many publications including The Washington Post and The Wall Street Journal—and is a member of No Kid Hungry's Leadership Council.

Stuffed Peppers


6 large bell peppers, any color

1/2 pound ground turkey, preferably 85% lean / 15% fat

1/2 pound mild or hot turkey sausage, casings removed

1 onion, finely chopped

1 cup zucchini, small-diced

1 1/2 cups cooked and cooled rice (white or brown or any rice blend)

1 cup tomato sauce, divided

1/4 cup fresh parsley, chopped

1 tablespoon fresh basil, chopped or 1 teaspoon dried basil

1 teaspoon sugar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 cup shredded cheese, preferably Monterey Jack


Cut the tops off the peppers and remove seeds and membranes from inside. Preheat the oven to 350°F. Spray a 13 x 9 baking dish with nonstick spray, or lightly oil the dish.

Heat a large skillet over medium high heat. Add the ground turkey, turkey sausage and onion, and stir occasionally for about 8 minutes, until the meat is browned and crumbly, breaking it up with a spoon as you go. Drain the turkey mixture in a colander and return the meat to the skillet over medium high heat. Add the zucchini and rice and cook, stirring occasionally, for another 3 minutes, until everything is very well combined. Stir in 1/2 cup of the tomato sauce, parsley, basil, sugar, salt and pepper.

Stuff the mixture into the 6 peppers, dividing it evenly and packing them full but not too tightly. Place the stuffed peppers upright into the prepared baking pan (tips on keeping peppers upright). Spoon the remaining 1/2 cup tomato sauce evenly over the filling, and sprinkle the tops evenly with the shredded cheese.

Cover the peppers loosely with aluminum foil. Bake, covered, for 45 minutes. Uncover and bake for 15 minutes longer, or until the peppers are tender and the cheese is golden brown. Let stand for 10 minutes before serving, on a platter or individual plates.

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