Hearty Greek stuffed peppers and tomatoes filled with a savory mixture of ground turkey, rice, and spices, baked to perfection. This comforting dish is not only delicious but also filling and perfect for dinner.
1: Preheat oven to 350°F. Cut off tops of peppers and tomatoes and scoop out all flesh (keep tomato flesh) and seeds leaving just the tomato and pepper shell.
2: Drizzle a baking dish with olive oil. Add cubed potatoes and shells of peppers and tomatoes on top of potatoes in the dish.
3: Chop flesh of tomatoes. In a deep pan on medium heat, add olive oil, tomato flesh, onions, parsley, dill, allspice, salt, and pepper. Cook for 5 minutes until it starts to boil.
4: Add ground turkey and continue cooking until browned.
5: Add rice and chicken broth to mixture. Let cook for 10 minutes until some of the broth is absorbed.
6: Stuff the tomatoes and peppers evenly with meat mixture and put tops back on. Drizzle tops with olive oil and one can of tomato sauce.
7: Cover with aluminum foil and bake for 1.5 hours.
8: Remove cover and bake an additional 20-30 minutes or until tomatoes and peppers are slightly blackened.
