st night for me and a friend, while we attempted (unsuccessfully) to watch some of the Red Sox game on my computer before heading out for a night of dancing. On the menu, stuffed peppers. These are one of my favorite things to make, and eat, and are surprisingly easy. Last night I made several varieties, red and green peppers stuffed with turkey and rice or beans. And, they were delish.To "prepare" the peppers I cut them in half, remove the seeds, and grill them on a griddle. I start with them cut side down, and then flip them over a few times, until they are too hot to handle - and then they are done. For the bean stuffing I used white beans, diced tomatoes, lemon zest, and salt and pepper to taste. Just mix it all together and spoon into open pepper halves. For the turkey stuffing I cooked the ground turkey and some fresh basil in a pan. When the turkey was cooked I added some tomato sauce, diced tomatoes and brown rice. Again, just spoon this into open peppers. I arranged the peppers in a glass baking pan, with some sauce at the bottom, and baked them for about 30 minutes at 350 degrees. Usually I add some shredded cheese on top, but yesterday I used some grated parmesan and it was even better I think.
3 comments:
What a pretty picture! Good idea with the beans. . . I never would have thought of that!
I can't take all the credit for the beans, I got that recipe from one of those small magazines with recipes that you find at the checkout - this one was made by reynold's and all the recipes somehow used aluminum foil in the preparation!
Go Reynold's aluminum foil!
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