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Tuesday, February 23, 2010

Turkey Stuffed Peppers



The Players!


Cut center out of each pepper,  


discard seeds, membranes. 


Cut off the remaining pepper on the tops (to be used in the stuffing).


Chop tops finely.


Chop onion.


Chop mushrooms.


Pre-cook peppers in boiling water for 5 minutes.  (This reduces the amount of cooking time in the oven).


Prepare the baking dish with cooking spray.  Remove peppers and set aside in the baking dish to cool.


Heat skillet on medium high, add a drizzle of oil.  Place the diced onion,  chopped mushroom and finely chopped peppers in the skillet and cook until tender.  


Add in the ground turkey, breaking it up into small pieces and mixing into the vegetables.  Cook until all the pink is gone. 


Incorporate 1 tablespoon of tomato sauce to the meat mixture.  


Add in the bread crumbs and grated cheddar cheese.  Combine all of it together to make the stuffing for the peppers.  Salt and pepper to taste.


Spoon the stuffing into each pepper and pack rather tightly by pushing down with your hands. 


 When finished stuffing, add tomato sauce over the top of each pepper and water down remaining sauce and add to the pan.  Cover with foil.  Pre-heat oven to 400 degrees.   Bake peppers for 30 minutes then remove foil and bake for another 10 minutes.


Remove from oven and serve.


One bite at a time.

Happy Eating!

Wait, were not done.
 A Bonus after the recipe!

The Recipe:

Turkey Stuffed Peppers

3 or 4 bell peppers
¾ lb ground turkey breast
¼ cup onion, diced
1 cup mushrooms, chopped finely
¼ cup bread crumbs
½ cup sharp reduced fat cheddar cheese
¼ teaspoon ground cumin
¼ teaspoon garlic powder
1 8oz can tomato sauce
salt and pepper to taste

Cut center out of each pepper, discard seeds, membranes and cut off  the remaining pepper on the tops (to be used in the stuffing, chop finely.)  Pre-cook peppers in boiling water for 5 minutes.  (This reduces the amount of cooking time in the oven). Prepare the baking dish with cooking spray.  Remove peppers and set aside in the baking dish to cool.

Heat skillet on medium high, add a drizzle of oil.  Place the diced onion,  chopped mushroom and finely chopped peppers in the skillet and cook until tender.  Add in the ground turkey, breaking it up into small pieces and mixing into the vegetables.  Cook until all the pink is gone. Incorporate 1 tablespoon of tomato sauce to the meat mixture.  Add in the bread crumbs and grated cheddar cheese.  Combine all of it together to make the stuffing for the peppers.  Salt and pepper to taste.

Spoon the stuffing into each pepper and pack rather tightly by pushing down with your hands.  When finished stuffing, add tomato sauce over the top of each pepper and water down remaining sauce and add to the pan.  Cover with foil.

Pre-heat oven to  400 degrees.   Bake peppers for 30 minutes then remove foil and bake for another 10 minutes.


Happy Eating!

Bonus:

I had left over stuffing so I pulled an Anaheim pepper from the frig and decided to stuff it too!



I cut a slit across the top (keeping the stem intact), then a slit down the pepper lengthwise.  Take out seed and membranes.   (I use rubber gloves when handling hot peppers as their oils stay on your skin and one miss placed finger could result in a terrible burn!).


Open it up and stuff it!


 I poured green tomatillo salsa over the top with grated cheddar cheese.  Cover and bake for 30 minutes.  Remove foil at that time and cook for another 10 minutes.


Take from oven and serve.

One more bite, just for you.

Happy Eating!
     
 P.S.
(The skin of this pepper is tough and I should have removed the skin first by either pre-boiling with the other peppers or charring it in the oven under the broiler or on a open flame).  I ended up pulling the pepper from the skin as I was eating it.  It was still very good and was a little spicy hot.









1 comment:

ARUNA said...

wow u've given attention to detail....wonderful presentation!!!!

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