A recipe has no soul. You, as the cook, must bring soul to the recipe. ~Thomas Keller
Italian-Style Stuffed Red Peppers
(slightly adapted from Dashingdish.com)
Ingredients
1/2 lb lean ground turkey
1/2 lb ground Beef
3 red bell peppers
2 cups spaghetti sauce
1 tsp basil/oregano seasoning (or any blend of italian herbs)
1tsp garlic powder (or 1 garlic clove, pressed)
1/2 tsp salt/pepper
1 small onion chopped/minced
3 garlic cloves minced
Olive Oil
1 small onion chopped/minced
3 garlic cloves minced
Olive Oil
1/2 cup frozen chopped spinach (or veggie of choice),(de-thawed and squeezed dry with paper towel)
Optional: 1 tsp (or 1 packet) low calorie sweetener of choice to put in the sauce~ (I like my sauce slightly sweet!)
Method
1. Pre-heat oven to 450 degrees. Line baking sheet with foil, (for easy clean up), coat with non-stick cooking spray. Wash red peppers, and cut around the stem to remove.
2. Remove the stems.
3. Cut peppers in half length-wise, and remove the seeds and ribs inside the peppers. Set peppers on baking pan.
4. Caramelize onion, garlic & spinach in a large non-stick pan over medium-high heat, then add-in ground turkey/beef. Stir and break up the turkey while it’s cooking. When ground meat is almost completely cooked through, add the sauce and seasonings to the pan. Stir and continue to cook until the ground meat is completely cooked ( no longer pink) and stir until everything is well combined.
5. Scoop 1/2 cup of the mixture into each pepper.
6. Bake for 20-30 minutes.
7. Remove from the oven, let cool, and enjoy!!!
**********************************
I made this dish for a work birthday potluck. It was a ding-ding-ding! . . . winner.
One co-worker even hid a piece, before it was all gone, to take home for dinner. Nothing more flattering than people sneaking seconds : )
Simple, savory & delicious.
A side note about Caramelizing vs Sautéing onions:
Sauté: cooked just until wilted/translucent, but not browned, the taste is mellowed but not yet sweet.
OR Caramelized: oh-so-gently cooked (medium NOT high heat!) until lightly brown/brown. Then the sugars have caramelized and have become sweet (YUM!) . . . the more brown, the more caramelized. . . but no black. . . thats burned : /
The original recipe did not include onions, fresh minced garlic, or caramelization; but like the quote says, as the cook you gotta bring a dish to life! in your own way. give it some soul.
thats all folks.
Happy Cooking
7. Remove from the oven, let cool, and enjoy!!!
**********************************
I made this dish for a work birthday potluck. It was a ding-ding-ding! . . . winner.
One co-worker even hid a piece, before it was all gone, to take home for dinner. Nothing more flattering than people sneaking seconds : )
Simple, savory & delicious.
A side note about Caramelizing vs Sautéing onions:
Sauté: cooked just until wilted/translucent, but not browned, the taste is mellowed but not yet sweet.
OR Caramelized: oh-so-gently cooked (medium NOT high heat!) until lightly brown/brown. Then the sugars have caramelized and have become sweet (YUM!) . . . the more brown, the more caramelized. . . but no black. . . thats burned : /
The original recipe did not include onions, fresh minced garlic, or caramelization; but like the quote says, as the cook you gotta bring a dish to life! in your own way. give it some soul.
thats all folks.
Happy Cooking
