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The taste isn't all that bad, either. This recipe for stuffed bell peppers
is so good, you'll be salivating for leftovers at your next meal. We know,
because it always happens that way for us.
Making these is not all that
hard, either. You can use ground beef or other ground meat (or a
combination) instead of the called for turkey. In other words, this
stuffed bell pepper recipe is versatile as well as tasty.
And, you know something? It is just as good when you
substitute salsa for the tomato sauce and miraculously turn it into
Mexican stuffed bell peppers. Use cumin, coriander and chili powder to
replace the Italian seasonings. Coat the top with chopped cilantro instead
of Italian parsley.
We prefer the red (ripe)peppers to the green, but that
is just because they're sweeter. The green ones have a wonderful taste that
is more “peppery”. Even try a mixture of red, yellow and orange or purple
peppers. This is a "festive" dish we're talking about here.
Traditional recipes for stuffed bell peppers usually call
for the peppers to be stuffed with seasoned beef, then baked open end down
in a "sea" of tomato sauce. They are wonderful this way, also. The key is
the meat seasoning ingredients and the tomato sauce. So try them this way if
you want a more traditional presentation.
Either way, this is one of our favorite meals. We do hope
you'll like it too.
New Italian Recipes Presents:
Italian Stuffed Bell Peppers
Ingredients
3 T chicken broth
6 large, well proportioned green or red bell peppers
1 lb. ground turkey, browned in a pan.
1 medium to large onion, chopped
3-4 T thinly sliced garlic cloves
1 cup plain cooked rice (any type of long grain rice works well)
3 T brown sugar
1/4 cup dry red wine. Mediera or Marsala wine can be good here for a little
variation
1/4 cup cider vinegar
1 T. dried thyme
1 tsp. cinnamon
1 T dried oregano
Dash of Tabasco
Salt and freshly ground black or mixed pepper to your personal taste
About 12 ounces of
homemade tomato sauce
1/2 cup grated mozzarella cheese
1 cup grated cheddar cheese
1/4 cup minced fresh basil
Preparation:
Slice stems and tops off green peppers. Remove seeds and white membranes.
Rinse and set aside to dry.
Preheat oven to 350 degrees.
Place onion and garlic in a non-stick skillet with broth.
Sauté over low heat until tender.
Add browned ground turkey.
Mix in cooked rice, brown sugar, vinegar, all spices, and
about 1/4 cup of the tomato sauce.
Stuff peppers with the meat mixture.
Place upright in a 2-quart casserole dish that has been
coated with cooking spray.
Place any remaining mixture around the peppers in the dish.
Pour remaining tomato sauce over peppers.
Bake for 1 hour, then remove from the oven and sprinkle
cheeses and fresh basil over the top.
Bake 5-10 minutes more or until the cheese melts.
And get ready for a real taste and aromatic treat!
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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Italian Stuffed Bell Peppers Recipe
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