Sunday, September 22, 2013

Stuffed Bell Peppers - Serves 2

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Ingredients
2 bell peppers
1/4 pound ground turkey/bison
2 tablespoons olive oil
1/2 onion, chopped
1 garlic clove, minced
Half jalapeno, seeded and diced
1.5 tablespoon chopped fresh parsley or cilantro
1/3 tsp cumin
1 cup cooked brown rice, tabouleh, or cous cous (uncooked equivalent: ¼ cup)
¾ cup cup tomato sauce
2 ounces shredded cheese (mozz or other)
 Dried oregano or basil
salt & pepper to taste

Equipment/Other:
Large skillet
Baking dish to fit peppers standing up

Directions
Cut tops off peppers, seed insides, and arrange peppers in a large baking dish. Chop usable portion of the tops.

Preheat oven to 400 degrees F (205 degrees C).

Heat oil in a large skillet over medium heat. Saute chopped peppers, onions, garlic, and jalapeno in oil until soft.  Stir in meat, cumin, and parsley/cilantro. Reduce heat to low, and continue cooking for 5 minutes. Mix in cooked rice and ½ cup tomato sauce. Season to taste with salt, pepper, dried oregano or other herbs. Spoon the mixture into the peppers, and top each with remaining tomato sauce.

Cover, and bake about 45 minutes. Uncover, top each pepper with cheese, and bake until cheese is melted.

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