Christopher requested stuffed green peppers for dinner this week, so I whipped up my usual recipe, taking care to jot everything down so I could share it with you all.
Here’s the recipe:
2 green peppers, tops cut off, seeds and ribs removed
1 teaspoon olive oil
1/2 pound ground turkey
1/2 cup finely diced onions
1-2 cloves garlic
3/4 cup cooked brown rice (or wheat berries, barley or other small grain)
1/2 tomato sauce (or jarred spaghetti sauce or marinara)
2 tablespoons grated parmesan cheese
1 teaspoon oregano
1 teaspoon parsley
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1-2 ounces mozzarella cheese
Preheat oven to 350 degrees and bring large pot of water to boil.
Clean peppers, blanch in boiling water for 1 minute and then plunge into cold water. Set aside.
Heat olive oil in a nonstick skillet, add turkey and cook until almost opaque. Add onions and garlic and cook until veggies are translucent and meat is done.
Move mixture to bowl (or keep in pan, without heat under it) and mix in rice, half the tomato sauce, parmesan cheese and spices. Distribute stuffing evenly among peppers.
Place in oven-safe baking dish. Spoon other half of the tomato sauce over stuffed peppers, cover with aluminum foil and bake for about 30 minutes.
Remove from oven, top with cheese and bake a few more minutes, until cheese is melted and bubbly on top.
This dish is so simple and so fast; it makes a great busy-weeknight meal. The peppers are tender but crisp. The stuffing is meaty and classically flavored. And the gooey cheese on top makes it all worth it.
We got a bunch of snow and ice last night here along the lakeshore. Most area schools were closed today—including the one that houses my office—so I had my first snow day in years! I filled my unexpected day off with a couple errands, kitchen adventures and laundry… It never fails: my days off are super packed full of stuff that I otherwise would put off, like trying a new baking recipe, painting my nails, balancing my checkbook, etc.
How do you spend your days off?