Sep 26, 2011

Stuffed Bell Peppers


We bought a huge box of bell peppers last week and after cutting up and freezing most of them, I left some out to eat during the week. When telling my friend, Andrea about all of the bell peppers she asked if I was going to make stuffed peppers. I had never had stuffed peppers, or even heard about them. I asked what she puts in them, then combined her ideas with another recipe I found. Stellar! ALL FOUR of my kids ate without a single complaint(after the initial, "Eww! What IS that??"), and 2 even asked for seconds. I was worried while making it that they would be too bland, but the flavor of the peppers really came through and made a great meal. We had them with some Mesir Wat (Ethiopian lentils).

Ingredients
6 green bell peppers
2 tsp salt (divided)
1 pound ground turkey
1/3 cup dehydrated onions (or 1/2 cup chopped onion)
1 (14.5 ounce) can diced tomatoes
1 large garlic clove, minced
1 tsp soy sauce
1/2 tsp cayenne pepper
1/2 cup uncooked rice
1/2 cup water
2 (10.75 ounce) cans condensed tomato soup
1/2 cup water
1 cup shredded Cheddar cheese

Directions

1. Bring a large pot of water and 1 tsp salt to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle 1 tsp salt inside each pepper, and set aside.

2. In a large skillet, saute turkey and onions for 5 minutes, or until meat is browned. Drain off excess fat, and stir in the tomatoes, garlic, rice, 1/2 cup water, soy sauce, and cayenne pepper. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat.

3. Preheat the oven to 350 degrees. Fill each pepper with the turkey and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with water to make the soup a gravy consistency. Pour inside the peppers. Sprinkle with cheese.

4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

 Soooooo fabulous.

1 comment:

Shannon said...

This was great! I did a few things differently out of necessity, and it turned out awesome. I replaced the meat with 2 cans of black beans, drained, doubled the rice, and used regular tomato soup instead of concentrated. I added the soup when everything was still on the stove, and it gave the extra rice enough moisture. It was awesome. Delish!

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