Cheryl’s Stuffed Peppers
Clean your peppers, slice off the tops and
keep
(I remove the stems), scrape out the insides.
Saute
1 small chopped onion, few stalks of
celery (chop everything), few cloves of
garlic and whatever else you
want to add.
Chopped mushrooms, chopped cooked
carrots, etc.
When
done, add in a tomato sauce of your choice—
I use whatever I have in my pantry,
usually combining a couple
varieties of spaghetti sauce.
(It amounts to 1 ½ - 2 jars of sauce, or a jar-full and a can of
diced tomatoes.)
Add
in ¼ can of rinsed pinto beans.
Season
this sauce well. Maybe some sea salt,
ground pepper and
cayenne pepper to taste.
I
add white wine to this sauce also.
Brown
a pound of ground turkey.
Season
with salt, pepper, garlic powder, thyme, oregano, and
cayenne
pepper to taste.
When
it starts to stick to the pan, I add white wine until I can scrape
it all loose.
Add
in the ¾ can of pinto beans (rinsed) you have left.
Cook
brown rice -- about 4-5 cups or so when cooked.
(I
used a brown rice medley from Trader Joe's
freezer section--you just microwave it 2
minutes!)
Combine the ground turkey mixture with the
rice.
Add in a few big serving spoon-fuls of the
tomato sauce.
Gently mix.
Stuff peppers generously with the
rice/ground turkey mixture.
Top with another spoonful of the tomato
mixture, then set the lid on each one. (They don’t fit tight, just sit on top.)
Pour
tomato sauce in a large pot and stand your stuffed peppers up in the
pot next to each other, spooning the sauce up over the peppers.
Bring
sauce to a light boil, then COVER pot and turn down flame to
a
low-medium flame, just to keep a gentle simmer going.
Cook
for 1 hour.
You
can stuff any color pepper…green, red, orange, yellow…
I
also stuff a couple very large onions, using the thick outer layer of the
onion, and cook in the pan along with the peppers.
Depending
on the size of peppers you use, this can yield approximately 4 giant stuffed
peppers, or 6 medium sized.
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