Thursday, July 14, 2011

Rhea's Stuffed Bell Peppers

This is something that I have never attempted to make before. I was flipping through the FoodNetwork on TV, browsing my latest cooking magazine, and stumbling around the internet looking for something to make for dinner. I was feeling adventurous, and wanted to make something new. I found a 5 star recipe by Emerile Lagasse, but ended up changing almost everything. Whoops. His recipe called for pork and beef, I used turkey. He called for green peppers, I used red. Okay, so it's not TOTALLY different, but I definitely made it my own, hence; Rhea's Stuffed Bell Peppers. 

Stuffed Bell Peppers


Ingredients:

  • 6 red bell peppers, top cut off, de-seeded and de-ribbed
  • 1 lb ground turkey
  • 1 tbsp. minced garlic
  • 1/4 cup chopped fresh parsley
  • 1 jalapeno, minced
  • salt & pepper
  • 1 tsp. chili powder
  • 1 tsp. cayenne pepper
  • 2 tbsp. olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper (from the tops of red peppers)
  • 2 cups cooked brown rice
  • 8 oz. tomato sauce
  • Crumbled Goat Cheese
In a large bowl, combine the turkey, garlic, parsley, jalapeno, salt, pepper, chili powder, and cayenne pepper. Mix thoroughly, cover with plastic wrap and put into fridge for 1 hour. 

Meanwhile, cook enough brown rice to make 2 cups cooked rice. Put into fridge to dry out a bit, about 1 hour. 

Once rice is cooled and dry, heat oil in large skillet over medium high heat. Add the onion and chopped bell pepper tops. Cook for 3 minutes until softened. Next, add the turkey combination, cooking until browned. Stir with a spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well.

Pour enough water into a baking dish, just to cover the bottom. Stuff the bell peppers with the turkey and rice mixture. Top with crumbled goat cheese, and place into the baking dish. Cook at 350 degrees for 30 minutes. 

Remove and let rest for 10 minutes before serving.



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