I’ve already written a post about stuffed peppers on my other blog, but after finding them making a regular appearance in my daily dinner, I thought I would share them here as well. Plus I had a request from fellow stitchin’ mama Tree. 🙂
The great thing about stuffed peppers is they are easy peasy and take little to no thought at all. For the pepper pictured below I used a mexican style rice packet, ground turkey, corn, mushrooms, carrots, beets, onion, green peppers, garlic powder, mombasa and parmesan cheese. Cook the rice, saute the turkey in one pan and veggies in another. Combine rice, turkey, veggies, spices and cheese. Stuff into hollowed peppers and bake at 400 for 50 minutes or until tops of peppers are browned.
Another variation, which I actually prefer, is to omit the turkey. I don’t eat meat often but had never had ground turkey so I thought I would give it a whirl. Yeah, I don’t like it. So for these peppers (forgive me if I am not exact I made them several months ago) I used basmati rice, which I always cook with salt, a bit of butter and several bay leaves. A veggie medley consisting of swiss chard, mushrooms, both green & red peppers, onion, garlic, green beans, mozzarella and parmesan cheeses, tomato paste and a bit of homemade salsa. Cook rice and one pot and veggies in another. I think I may have also precooked the peppers for 15 minutes in the oven as well. Add tomato paste, salsa and parm to veggies and combine with rice. I filled the bottoms of the peppers with a bit of the *stuffing* and then added a layer of mozzarella and filled them the rest of the way with the mixture. I baked them for 35 minutes then added another layer of mozzarella and a bit more parm, put them back into the oven for another 10 minutes or so. Just enough to melt the top layer of cheese. They were awesome!