Wednesday, August 19, 2009
Yay! Heather has shared another recipe. The original recipe was a Paula Deen one and was modified to her tastes and her pantry.
4 large bell peppers – Heather used red and green ones
20 oz ground turkey breast
1 medium onion, chopped
4 cloves garlic, chopped
2 teaspoons instant beef bouillon (Heather used Maggi brand), divided
Pinch kosher salt, ground black pepper, garlic powder
1 cup cooked rice
1 cup jarred cheese & salsa
1 cup diced tomatoes (She told me she used ½ can Del Monte tomatoes)
½ cup green onion, chopped
1 cup water
Preheat oven to 350.
Cut the tops of the peppers off. Remove stem, ribs and seeds from inside of pepper. Then slice in half lengthwise.
Brown turkey, onion, garlic, 1 teaspoon bouillon. Season with salt, pepper & garlic to taste while sautéing in skillet, about 10 minutes on medium/medium high heat.
In a bowl, combine rice, cheese & salsa, tomatoes and green onion. Add turkey mixture from above once done. Stir & mix well.
Mix 1 cup water & last teaspoon bouillon in measuring cup/microwaveable bowl. Heat in microwave for 3 minutes until bouillon is fully dissolved.
Place the pepper halves in a casserole (or divide over two). Add meat mixture evenly to each half (8 in all). Pour bouillon mixture into bottom of casserole dish. Cover with aluminum foil.
Bake 25-35 minutes. Remove foil. Spoon juice from bottom of dish over peppers.
Bake 10 minutes more.
Heather was looking for corn nuggets to serve with the peppers but they were no where to be found, (at least not without running all over town) so she grabbed a package of frozen Arepa's instead, heated them in a non-stick skillet and they worked with the peppers wonderfully! Sounds yummy....
Thanks, Heather...can't wait for the next recipe!