Shannan’s Journey

Stuffed Bell Peppers

4 green or red bell peppers
Salt to taste
5 tbsp extra-virgin olive oil
1 medium yellow onion, peeled and chopped
1 medium red onion, peeled and chopped
1 clove of garlic, peeled and chopped
1 lb meat of choice (99% lean turkey or chicken breast)
1 1/2 cup of cooked rice
1 cup Chopped Zucchini
1 cup Chopped celery
1 cup cubed Egg Plant
1 cup chopped tomatoes, fresh or canned
1 tbsp chopped fresh oregano or 1 tsp of dried oregano
Fresh ground pepper
Dash of Tabasco sauce

1 Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds.

Add a pinche of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged until their flesh isslightly softened, about 3 minutes. Drain, set aside to cool.

2 Preheat oven to 350 degrees F. Heat 4 tbsp of the oil in a large skillet over medium heat.

Add onions, egg plant, celery, zucchini, and garlic, and cook, stirring often, until soft and translucent, about 5 minutes.

Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well.

3 Drizzle remaining 1 tbsp. Oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling.

Add Tabasco sauce, and 1/4 cup of water in a small bowl, then spoon over filling. Add 1/4 cup of water to the baking dish.

Place in oven and bake for 30-40 minutes, until the internal temperature of the stuffed pepper is 150-160°F.

Serves 4.

This entry was posted on Friday, September 19th, 2008 at 11:48 am and is filed under Training. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.