Friday, August 12, 2011

Stuffed Bell Peppers


4 medium green bell peppers
1/2 cup long grain white rice
1 1/2 tablespoons olive oil
1 medium onions (about 1/2 cup)
1 (12 ounce) ground turkey
3 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained, 1/4 cup juice reserved
1 1/4 cups shredded monterey jack cheese (about 5 oz)
2 tablespoons chopped fresh parsley
 black pepper to taste
1/4 cup ketchup

Bring 4 quarts water to a boil in a large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water and place peppers cut side up in 9 inch square baking dish.

Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside. (I just used a rice cooker)

Adjust oven rack to middle position and heat oven to 350°F.

Meanwhile, heat 12 inch heavy bottomed skillet, such as a cast iron skillet, over medium high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground turkey and cook, breaking turkey into small pieces, until no longer pink, about 4 minutes. Stir in garlic and cook until for about 30 seconds.

Transfer turkey mixture to bowl with rice; stir in drained tomatoes, 1 cup cheese, parsley and salt and pepper to taste. Using soup spoon, divide filling evenly among peppers. Stir together ketchup and reserved 1/4 cup tomato juice in small bowl. Spoon 2 tablespoons ketchup mixture over each filled pepper. Sprinkle the remaining cheese over each pepper and bake in the preheated oven until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.

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