Thursday, July 14, 2011


I'm happy to say, I've found my favorite recipe for stuffed peppers! And surprisingly enough, it came from Food Network star, Emeril Lagasse. His recipes don't usually strike my fancy, but this one hit the spot perfectly! I made a few tweaks of my own, like using all turkey instead of the combo of pork and beef he originally calls for and substituting green bell peppers with red, because, well, we just like their flavor better. You could also replace the brown rice for any grain you have on hand. Oh the possibilities!

Stuffed Bell Peppers
original recipe from Emeril Lagasse

6 red bell peppers, tops cut away and seeds removed
2 tablespoons canola oil
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1 pound lean ground turkey
1 tablespoon minced garlic
1/4 cup finely chopped fresh parsley leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Pinch red pepper flakes
2 cups cooked brown rice
8 ounces tomato sauce

Preheat the oven to 350 degrees F.
In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped bell peppers and cook, stirring, until soft, about 3 minutes. Add the turkey, garlic, parsley, salt, black pepper, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
Remove from the oven and let rest for a few minutes before serving.

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