Stuffed bell peppers have year-round appeal and endless possibilites to concoct unique combinations quinoa, rice, sausage, turkey, ground beef, Indian curry and Italian and Mexican flavors, to name a few.
A flavorsome segue into autumn, this version combines multi-colored bell peppers, ground turkey, rice and dried cranberries.
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Curry and Cranberry Stuffed Bell Peppers
Makes: 8 stuffed bell peppers, 364 calories each
8 firm bell peppers (self-standing is the preferred shape)
2 pounds ground turkey
1 large onion, diced
1 teaspoon salt
teaspoon pepper
teaspoon garlic powder
1 teaspoon cumin
2 teaspoons curry
1 tablespoon Worcestershire sauce
cup uncooked white rice
1 (14-ounce) can petite diced tomatoes, plain or herb-flavored
2 cups water
8 ounces Gouda, Colby or pepper jack cheese, freshly grated
cup dried cranberries
Slice the tops off of the bell peppers. Discard seeds, stems and insides of the peppers. Save the tops to chop and the bases to go into boiling water.
Heat a large pot of water to boil, then add the bases of the bell peppers. Cook for 10 to 12 minutes, then remove from heat. Drain excess water, then sprinkle salt inside each bell pepper.
Chop the bell pepper tops. In a large skillet, cook ground turkey along with the chopped bell peppers and onions on medium high.
Add salt, pepper, garlic powder, cumin and curry to meat mixture.
When meat is no longer pink (and is done), add Worcestershire sauce, rice, tomatoes and water and cook until it starts to boil. Lower the heat to medium-low and cover with lid for 20 minutes until rice is tender.
Turn off heat. Stir in dried cranberries and most of the cheese. Reserve some to add on top of the bell peppers.
Place the softened, cooked and salted bell peppers into a baking dish. Spoon each bell pepper cavity with meat filling, dividing evenly among all the peppers. Sprinkle remaining cheese on top.
Bake at 350 F degrees for 20 minutes. Remove from oven and serve while hot.
A flavorsome segue into autumn, this version combines multi-colored bell peppers, ground turkey, rice and dried cranberries.
****
Curry and Cranberry Stuffed Bell Peppers
Makes: 8 stuffed bell peppers, 364 calories each
8 firm bell peppers (self-standing is the preferred shape)
2 pounds ground turkey
1 large onion, diced
1 teaspoon salt
teaspoon pepper
teaspoon garlic powder
1 teaspoon cumin
2 teaspoons curry
1 tablespoon Worcestershire sauce
cup uncooked white rice
1 (14-ounce) can petite diced tomatoes, plain or herb-flavored
2 cups water
8 ounces Gouda, Colby or pepper jack cheese, freshly grated
cup dried cranberries
Slice the tops off of the bell peppers. Discard seeds, stems and insides of the peppers. Save the tops to chop and the bases to go into boiling water.
Heat a large pot of water to boil, then add the bases of the bell peppers. Cook for 10 to 12 minutes, then remove from heat. Drain excess water, then sprinkle salt inside each bell pepper.
Chop the bell pepper tops. In a large skillet, cook ground turkey along with the chopped bell peppers and onions on medium high.
Add salt, pepper, garlic powder, cumin and curry to meat mixture.
When meat is no longer pink (and is done), add Worcestershire sauce, rice, tomatoes and water and cook until it starts to boil. Lower the heat to medium-low and cover with lid for 20 minutes until rice is tender.
Turn off heat. Stir in dried cranberries and most of the cheese. Reserve some to add on top of the bell peppers.
Place the softened, cooked and salted bell peppers into a baking dish. Spoon each bell pepper cavity with meat filling, dividing evenly among all the peppers. Sprinkle remaining cheese on top.
Bake at 350 F degrees for 20 minutes. Remove from oven and serve while hot.
