Monday, February 11, 2013

Stuffed Bell Peppers

I prepped last night for this recipe. While baking up Alton Brown's Baked Brown Rice I started the recipe below.  My changes were to the recipe were really only that I stirred the bakes brown rice after creating the kale, mushroom and onion mixture.  I also added crushed red pepper instead of tabasco.  Today I stuffed the peppers and popped them in the oven.

Non-Vegetarian Stuffed Peppers

Sue Dreiling
 1 hour - 1 hour cooking
1 pound very lean turkey meat
1 whole onion, chopped
1/2 cup whole garlic cloves
2 cups sliced mushrooms
2 cups mixed, sliced greens, like spinach, kale, & collard
1 cup brown rice
1 cup raw pumpkin seeds
6 whole bell peppers
1 tablespoon hot sauce, if desired

In a skillet coated with olive oil or non-stick spray, brown very lean turkey. Stir in chopped onion,garlic,mixed greens, and mushrooms. Allow to steam slightly. Add rice and 2 cups water. Cook 30 minutes til rice is tender. While trimming peppers, put any pieces not composted into skillet. The red, orange, and yellow looks nice with the greens. Add pepitas last so they stay crunchy. Place hollow side (of peppers) up in baking dish and stuff with meat, onion, mushroom, greens, pepitas, and rice mixture.Extra can go around the peppers in the baking dish. Bake covered in 250 degree oven for about an hour.

1 comment:

  1. Looks tasty! How do you eat it? Do you dig in first with a fork and then eat the sides?