Warning: the following post does not contain any pictures or measurements. What can I say...I cook with one thought in mind...preparing a meal for my family. Later, I think...oh, shoulda got a picture of that!!
Now that that is out of the way...
Many years ago, I used to make stuffed bell peppers that most anyone who ate would just go nuts over. Than I had a daughter and that daughter had a huge dislike of rice. While I do not tend to pander to my kids, I do understand not liking a particular ingredient and when said ingredient is a BIG part of a recipe, I do tend to opt out of making it. It has been so long, I hardly remember what those peppers tasted like. The other day, though, I was going on a stroll through the lovely land of Pinterest and what should my eyes see...a few different recipes for stuffed peppers. My mouth watered and then I saw the rice. A tear came to my eye....and a small light flickered in my over Olympic run brain...the light of an idea that sprang on, full force (after a time) and I knew must try a new idea on the stuffed bell pepper.
I did not follow a recipe. Like going through a virtual grocery store and seeing cans, and veggies and cheeses and such, my brain began ticking off different combination ideas until, VIOLA!, the list was sealed and the idea was firm and all I needed was a trip to the real grocery store. Last night, I assembled what my mind came up with, crossed my fingers, and waited for the results from the judges, I mean family (WAY too much Olympic watching).
Sierra was the first to try it and she said "This is AMAZING!". One jud- er...verdict done. Daniel took a bite and he said "MMMMMMMMMMMMMM". 2 for 3. Matt finally got his bite in and said "Oh my gosh, this is so good!" YES!!! Gold medal....uh..... figuratively speaking of course!!
So, what did I do. I am breaking it up in parts, but you would likely do all of these at once...make up your own rhythm.
First, bell peppers. My local store had a GREAT special on bell peppers, and my kids LOVE red ones, so I bought 4 VERY LARGE red bell peppers and 2 largish orange ones (the green ones were puny). I cut off the tops, dug out the seeds and ribs, cleaned and set aside. I put on a large pot of water and brought to a boil....I generously salted the water in order to give the peppers a boost of flavor. When at a rolling boil, I put a couple peppers in. These peppers were so large, they were not completely submerged....so I would turn them in order to get equal cooking! You do not want to boil them long...no more than 3 minutes. With tongs, I took them out one at a time, turning them over to drain water from them and than sat them up in a baking dish (hole side up). Repeat until all are done.
Next, the stuffing!!! In the past I used ground beef...but in the interest of a healthier lifestyle, I used ground turkey. I chopped up half a small white onion and browned the turkey and onion together. Now, turkey can be bland, so it needs generous seasoning to perk it up. I added some coarse garlic salt and pepper to the turkey and onions as they cooked. Make sure to drain it as you go along. Once cooked, add a can of stewed tomatoes (I used italian recipe stewed tomatoes). Break up the chunks of tomato and stir it up to combine and let it simmer.
Now, while doing this, you should be making some orzo...yes, orzo. It is a very small pasta...much the same size as rice. Now, I wanted the orzo to absorb some of the tomato juice in the turkey pan, so I followed the directions for cooking the orzo, but stopped 2 minutes before done. How much orzo? I didn't really measure. I think it was about 1/2 cup dried orzo..give or take. When the orzo is done (remember just 7 minutes...2 minutes earlier than directed), drain the orzo and add to the turkey mix. Make sure you stir to combine and let it simmer for 2 minutes...stirring occasionally.
The next part may be controversial to some, but WE LOVED IT! I took a mixing bowl and dumped the turkey mixture in it. I then dumped a container of feta in it and a couple handfuls of mozzarella cheese and a handful or so of parmesan. I mixed this up really good and than began putting the mixture into the bell pepper cups. This mixture was exactly enough for my 6 large peppers.
I put the peppers in my 350 degree oven and let cook for 15 minutes (ok...I was making bread that needed a 400 degree oven, so I turned it up to 400 for the last 5 minutes).
That's it. Not one of my simpler recipes, but not a hard one either. It was GREAT and I look forward to leftovers tonight!!
Now that that is out of the way...
Many years ago, I used to make stuffed bell peppers that most anyone who ate would just go nuts over. Than I had a daughter and that daughter had a huge dislike of rice. While I do not tend to pander to my kids, I do understand not liking a particular ingredient and when said ingredient is a BIG part of a recipe, I do tend to opt out of making it. It has been so long, I hardly remember what those peppers tasted like. The other day, though, I was going on a stroll through the lovely land of Pinterest and what should my eyes see...a few different recipes for stuffed peppers. My mouth watered and then I saw the rice. A tear came to my eye....and a small light flickered in my over Olympic run brain...the light of an idea that sprang on, full force (after a time) and I knew must try a new idea on the stuffed bell pepper.
I did not follow a recipe. Like going through a virtual grocery store and seeing cans, and veggies and cheeses and such, my brain began ticking off different combination ideas until, VIOLA!, the list was sealed and the idea was firm and all I needed was a trip to the real grocery store. Last night, I assembled what my mind came up with, crossed my fingers, and waited for the results from the judges, I mean family (WAY too much Olympic watching).
Sierra was the first to try it and she said "This is AMAZING!". One jud- er...verdict done. Daniel took a bite and he said "MMMMMMMMMMMMMM". 2 for 3. Matt finally got his bite in and said "Oh my gosh, this is so good!" YES!!! Gold medal....uh..... figuratively speaking of course!!
So, what did I do. I am breaking it up in parts, but you would likely do all of these at once...make up your own rhythm.
First, bell peppers. My local store had a GREAT special on bell peppers, and my kids LOVE red ones, so I bought 4 VERY LARGE red bell peppers and 2 largish orange ones (the green ones were puny). I cut off the tops, dug out the seeds and ribs, cleaned and set aside. I put on a large pot of water and brought to a boil....I generously salted the water in order to give the peppers a boost of flavor. When at a rolling boil, I put a couple peppers in. These peppers were so large, they were not completely submerged....so I would turn them in order to get equal cooking! You do not want to boil them long...no more than 3 minutes. With tongs, I took them out one at a time, turning them over to drain water from them and than sat them up in a baking dish (hole side up). Repeat until all are done.
Next, the stuffing!!! In the past I used ground beef...but in the interest of a healthier lifestyle, I used ground turkey. I chopped up half a small white onion and browned the turkey and onion together. Now, turkey can be bland, so it needs generous seasoning to perk it up. I added some coarse garlic salt and pepper to the turkey and onions as they cooked. Make sure to drain it as you go along. Once cooked, add a can of stewed tomatoes (I used italian recipe stewed tomatoes). Break up the chunks of tomato and stir it up to combine and let it simmer.
Now, while doing this, you should be making some orzo...yes, orzo. It is a very small pasta...much the same size as rice. Now, I wanted the orzo to absorb some of the tomato juice in the turkey pan, so I followed the directions for cooking the orzo, but stopped 2 minutes before done. How much orzo? I didn't really measure. I think it was about 1/2 cup dried orzo..give or take. When the orzo is done (remember just 7 minutes...2 minutes earlier than directed), drain the orzo and add to the turkey mix. Make sure you stir to combine and let it simmer for 2 minutes...stirring occasionally.
The next part may be controversial to some, but WE LOVED IT! I took a mixing bowl and dumped the turkey mixture in it. I then dumped a container of feta in it and a couple handfuls of mozzarella cheese and a handful or so of parmesan. I mixed this up really good and than began putting the mixture into the bell pepper cups. This mixture was exactly enough for my 6 large peppers.
I put the peppers in my 350 degree oven and let cook for 15 minutes (ok...I was making bread that needed a 400 degree oven, so I turned it up to 400 for the last 5 minutes).
That's it. Not one of my simpler recipes, but not a hard one either. It was GREAT and I look forward to leftovers tonight!!
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