Sunday, June 1, 2008

Turkey and Rice Stuffed Peppers


This is one of those recipes where I love all of the ingredients but somehow, when put together, it was still lacking a little something. I love the concept of stuffed peppers--sweet red pepper stuffed with rice, meat, and veggies. And it looked beautiful. But somehow this came out kind of blah. Maybe next time I would add more seasoning to the turkey or add cheese to the rice mixture. I still want to share it with you all because I think the recipe, for the most part, is a good one (and it comes from one of my favorite cookbooks). If anyone has any suggestions, please let me know.

Turkey and Rice Stuffed Peppers
from Preventions Ultimate Quick and Healthy Cookbook, with mods.
Serves 2


2 large red bell peppers, plus 1/2 a small bell pepper
1/2 cup water
1/4 cup long grain rice
1/2 tsp salt
1 tsp olive oil
1/2 lb lean ground turkey
1/2 medium onion, chopped
1 clove garlic, minced
1 teaspoon dried thyme or 1/2 tsp fresh thyme
pinch of ground black pepper
1/2 lb fresh spinach, stemmed and coarsely chopped
1/4 cup dried cranberries
2 TBS grated Parmesan

1) Preheat the oven to 350º. Bring a large pot of water to boil.
2) Cut off and discard the tops of the two large bell peppers. Remove seeds. Seed and dice the half of bell pepper. Set aside.
3) Blanch the whole peppers in the boiling water for 2 minutes until slightly softened. Remove the peppers from the water and drain over paper towels. Place, top up, in a 9x9 baking dish sprayed with cooking spray or rubbed with olive oil.
4) In a medium sauce pan, combine the water and rice and 1/4 tsp of salt. Cover and bring to a boil over medium heat. Lower the heat to med-low and cook, covered, for 15 minutes until rice is tender and liquid is absorbed (add more water if necessary).
5) In a non-stick skillet, warm the oil over medium heat until hot. Add turkey and sauté for about 3 minutes until opaque, breaking up any clumps. Add onions, garlic, thyme, pepper, and remaining salt and cook for an additional 3 minutes, until onions are softened.
6) Add diced bell pepper, spinach, and cranberries. Continue to cook until spinach is wilted. Remove pan from heat.
7) Add the rice to the spinach mixture and stir to combine.. Spoon rice mixture into whole bell peppers and top with Parmesan. Bake for 15 minutes or until peppers/filling are hot and the cheese is browned.

5 comments:

Jescel said...

Hi, stumbled upon your blog thru Tea's site. This recipe sounds interesting. Turkey needs a lot of seasoning.. I would, maybe add a little worcestershire sauce or wine to the turkey and a touch of tomato paste (just a little), and use chicken broth for the rice for added flavor...

Cuisine Heart said...

Welcome and wonderful advice! I suspected that the turkey might be the culprit and your flavor ideas are sound ones. I'll definitely try these next time. Many thanks!

kelley said...

yeh i made a similar recipe a while ago and was pretty pumped about it... but it was lacking. very sad. i might have to give it another go now.

Vicarious Foodie said...

Well, I don't know what it tasted like, but it *looks* delicious! Reminds me of something sort of similar I made once--Giada's orzo-stuffed peppers.

Daniele said...

A., i love the blog!

i made stuffed peppers last thanksgiving, and of course mine were vegan...however, i think what gave them their flavor was my boyfriend's mom's spanish rice recipe; it has a kick and the dish was pretty spicy. i topped with vegan cheese and baked...yummy!