Stuffed Bell Peppers!

I know I was slacking on the recipe posts there
towards the end of 2010, but I'm back!

This recipe is perfect for leftovers, or great to make from scratch.
I follow a pretty flexible recipe, any additions or subtractions would be welcome.

Here's how I did it:


4 bell peppers 
(I did 2 each of green & red but feel free to use your faves)

2 Cups rice or couscous
(great time to use leftovers)

1LB of Turkey
(another good time to use leftovers, if you don't have enough, just add more veggies)

1/2 Cup Chicken Stock

1 yellow onion

1 large tomato

Salt, pepper and seasoning

Marinara Sauce

Shredded Parmesan (to top)

(you could also add tomatoes, mushrooms, scallions, garlic, anything really...)

Alrighty then, let's get to it!

Preheat your oven to 350

Take your peppers

and lob off the tops, setting them aside.
Remove the seeds.

Chop the pepper tops and onions and place in a large bowl.

Add rice, turkey, tomatoes, chicken stock, and seasoning.
Toss to combine.

Stuff each pepper with the combination.

Now, you want to get an oven proof dish and pour a little marinara into the bottom
(1/2 cup or so)
Nestle the peppers into the sauce and top them with another 1/2 cup or so.

Place in the preheated oven for 45 minutes
and top with shredded parm when you take them out.

Look at those beauts!

Serve to your (carb avoiding) man.

Receive compliments and praise humbly.

Hope you enjoy!

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