Monday, August 24, 2009


Stuffed peppers is always a fun dinner for company because it has such nice presentation. This recipe I adapted from recipes I've seen here and there is pretty good, it is just missing that kick. If I were to make it again I would have to use ground turkey sausage for the meet.

Stuffed Peppers:

6 large bell peppers

1 lb ground turkey, I would actually reccommend turkey sausage
1 small onion, chopped
1 rib celery, chopped
1 carrot, chopped
1 can diced tomatoes
1/2 cup long grain rice
1/2 cup chicken stock
1 teaspoon salt
1 teaspoon Worcestershire

1 cup shredded cheddar

Cut tops from peppers. Discard seeds and membranes. Chop enough of the tops to make 1/4 cup. Set aside. Cook the whole bell peppers in salted boiling water for 5 minutes. Invert and drain well. Sprinkle insides of peppers lightly with salt. In a skillet, cook the ground sausage, onion and the chopped bell peppers , celery and carrot until meat is browned and veggies are tender.
Drain off any fat. Add undrained tomatoes, uncooked rice, chicken stock, salt, Worcestershire and a dash of pepper. Bring to boil. Reduce heat, cover and simmer for 15 to 18 minutes or until rice is tender. Stuff peppers with the meat mixture and top with cheese. Place in a baking dish. Spoon any remaining meat around and in between the peppers. Cover and bake in a 350 degree oven for 25 minutes.

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