My mother used to make stuffed green peppers and anyone who has read Salad Joy knows that I do love food in other food.
However, my mom used green peppers – ick – too bitter – and a very bland ground beef mixture. (It was the 60s, after all!)
I like to lighten it up and spice it up by using ground turkey and several spices. Like Smoky Jays’ Chili recipe, I like to use smoked olive oil and smoked paprika to smoke it up.
Ground white meat turkey can be oh-so-bland. Use half or all dark meat turkey to add a little more flavor.
When browning it, really brown it so there are lots of crusty bits to add even more flavor. This is a great partial Do-ahead, as you can cook the turkey mixture in advance and freeze it. The rice only takes a few minutes to cook and the peppers only take about one minute to blanch.
Instead of green peppers, use red, yellow and orange peppers. Slice off their tops. Remove the seeds and membranes and blanch in boiling water for about a minute. Shock in an ice bath, drain and cool.
For the turkey mixture, make it the way you like it. I use minced onion and garlic, a large can of tomato sauce and smoky spices.
In a large bowl, combine the cooked turkey mixture with a couple of cups of cooked white rice. Stuff the cooled peppers with the mixture, slice long-ways and microwave.
Once they are made, the stuffed peppers can keep in the frig a couple of days.
John likes cheese slices on top but if you omit the cheese, they are even lower in fat.
Stuffed peppers make for a delicious, satisfying and quick dinner for a chilly fall evening.
Tip: There is often leftover turkey mixture. Freeze it before adding in the rice and it’s a delicious hot appetizer with tortilla chips.
P.S. Stay tuned for Stuffed Peppers Redux Part Two, which will have my modern twist on the old favorite!