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Stuffed Peppers

January 28, 2013

I’ve made a couple different stuffed pepper recipes in the past and hadn’t been completely satisfied with them.  I ended up blending a few recipes and came up with the following which I really like.

Difficulty: EasyStuffed Peppers
Prep Time: 30 min
Cook Time: 30 min
Total Time:  1 hour
Yield:  4-6 servings

Ingredients:

4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta) or rice
1/4 cup extra-virgin olive oil
1/2 onion, chopped
3 cloves garlic, minced
1 lb ground turkey (with Italian seasoning if available)
1 (28-ounce) can tomatoes sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
6 (large) bell peppers (red or yellow)
1/2 cup grated Romano cheese, for sprinkling

Procedure:

1)  Preheat the oven to 350 degrees F.
2)  Pour chicken broth and orzo (or rice) into a medium saucepan and bring to a boil.  Orzo cooks quickly, around 4 min.  If using rice (I use wild rice) bring to a boil and simmer for 20 min or so.  I’d suggest following the cooking instruction times on the rice package.  Once orzo or rice is cooked, strain any remaining chicken broth.
3)  In a separate pan, sauté onions and garlic in olive oil until soft and fragrant.  Add ground turkey and cook until no longer pink.  Season with salt, pepper, and paprika.  Add tomato sauce and simmer for five minutes.
4)  Add cooked rice to the ground turkey and sauce mixture and mix well.
5)  Cut tops off the peppers and remove seeds and membranes.  Fill each pepper with mixture to the top and sprinkle with cheese on top of each.
6)  Place peppers in a baking dish with about a centimeter of water on the bottom of the pan.
7)  Bake (uncovered) at 350 for 30 minutes.

Source: Heidi’s kitchen

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From → Main Dish

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  1. January 26, 2013 WDC « Elements of Wood

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