Well, the craziness continues…
Dustin has returned to California to continue working for a bit while Jordan and I remain in Austin after a long trek back from Arkansas. Jordan and I will be returning to California tomorrow for a couple more weeks to help facilitate the move and then we will be permanent Austin residents. Crazy.
It’s hard being away from Dustin–especially with Jordan always asking about him (breaks my heart), but it is just for a short while. In the meantime, I figured I’d make a dish I know Dustin doesn’t like: Stuffed Bell Peppers.
Not that he wouldn’t like it if he tried it now, but he has this thing with bell peppers. Just doesn’t care for ‘em. So, I figured this would be the perfect time to make this meal, as it is a childhood favorite of mine I rarely get to enjoy.
I chose to make the stuffed bell peppers with ground turkey for two reasons: (1) That’s how my mom used to do it and (2) I had some ground turkey in the freezer. Simple enough, right?
Stuffed Bell Peppers
1 tbsp. olive oil
1 1/4 lb. ground turkey
1 medium onion, diced
2 cloves garlic, minced
1 tbsp. Worcestershire sauce
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. dried oregano
1/4 cup plus 2 tbsp. grated parmesan cheese
1/2 cup long grain rice
1 can (14 1/2 oz.) diced tomatoes
1/4 cup water (if needed)
1/4 cup tomato sauce
4 large (green) bell peppers
Preheat oven to 350 degrees.
In a large, deep skillet, heat olive oil over medium-high heat. Once hot, add ground turkey, onion, garlic, Worcestershire sauce, kosher salt, pepper, chili powder, oregano and paprika and stir to combine. Cook until meat is evenly browned, about 15-20 minutes.
In a medium pot, heat rice and can of diced tomatoes over medium high heat. Simmer, covered, for about 20 minutes or until rice is mostly tender. If more liquid is necessary, add water as needed.
Carefully slice off the tops of each bell pepper, leaving as much of the pepper as possible. Clean out each pepper and wash thoroughly. Place each pepper in an oven-safe baking dish. It may be necessary to slice off some of the bottom of the pepper if it will not stand up on its own. Peppers should be placed so the hollowed-out opening is facing upward.
Combine cooked rice with turkey mixture in large skillet. Add 1/4 cup tomato sauce and 1/4 cup grated parmesan cheese. Stir to combine. Taste for seasonings. Add more kosher salt and/or pepper as needed.
Gently spoon mixture into hollowed-out peppers. If there is extra stuffing, you can spread it around the peppers in the baking dish.
Cover with tented aluminum foil and bake for 45 minutes. Remove aluminum foil tent and sprinkle with remaining 2 tbsp. parmesan cheese. Bake for an additional 15 minutes, or until peppers are tender and parmesan is sufficiently melted.