OK this is not an earth shattering concept. We’ve all stuffed something one time in our lives – – from turkeys to crème puffs but especially peppers. I recently revisited an old favorite, stuffed Bell peppers, and I just had to share them with you because I had forgotten what I was missing out on (and didn’t want you to do the same!)
First of all the recipe is super fast to prepare but most importantly it is soooo darn tasty. Peppers are one food you don’t have to do much to to make them taste outrageous. They are also low calorie and high in nutrients like vitamin C, B6, beta carotene and folic acid.
In my Italian American family stuffed peppers have been made many different ways with different ingredients. The best rendition was my nanny’s. She used to use Cubanelle sweet peppers, which are thin, long and light green in color (shown below). They are a bit more tart then a bell pepper when cooked. She used to stuff them with lots of bread, cheese and of course garlic, butter and oil. Yes, these were not the low calorie options but OMG were they mouth watering.
My recipe however is the lighter version using Bell peppers, ground beef and turkey, brown rice and crushed tomatoes. I made a half dozen (just for myself because Phil “the hubby” doesn’t eat tomatoes.) so I had leftovers for lunch and dinner the next day… it was the dish that kept on giving!
Here’s the recipe. Serves 6.
½ lb lean ground turkey
½ lb lean ground sirloin
1 yellow onion
3 garlic cloves
1 tbs olive or canola oil
Salt and pepper to taste
1 tbsp fresh or dried parsely
1 tsp fresh or dried oregano
1 cup brown rice (uncooked)
1 28 oz. can of crushed tomatoes
6 whole sweet peppers (any color)
Pre heat oven to 375 degrees.
Start cooking your brown rice.
Then, core and clean out each pepper. Brush skin with a little olive oil and stand them up in a baking dish. Set aside.
Salt and pepper turkey and beef.
On med/high heat, in a fry pan, add ½ tsp oil and brown your ground turkey and beef. Remove meet and set aside.
Add, ½ tsp oil, 1 diced onion and 3 diced garlic cloves to pan. Letting them cook up for a for minutes.
Then add tomatoes, herbs and salt pepper to taste. Let that come to a boil. Turn heat down to med/low and add meet and cooked rice to pan. Toss to combine ingredients and simmer for 5 minutes.
Stuff peppers with meet/rice mixture. Drizzle with some olive oil, add a little water to the bottom of baking dish and put in oven for 15-20 minutes. Putting them in uncovered will help roast the skin.
Remove and cover with tin foil for 20 minutes more. Covering will keep the stuffing from drying out and help the peppers to cook through.