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.

Tequila Turkey Fettucini

So during the school year I became an avid watcher of "The Next Food Network Star." For the final episode, Guy Fieri, one of the final contestants (and eventual winner) cooked up his "Tequila Turkey Fettucini" which made us all drool just watching him make it. We decided to try it for ourselves and it became a quick favorite.

We made a few changes: we use chicken instead of turkey, and usually pre-cook it ourselves rather than buying it pre-cooked (though I'm sure leftovers would work perfectly). We leave out the cilantro (personal preference). We've also used other kinds of pasta, such as gemelli, which I think the boy actually liked better. This past time was the first time I made it myself and I discovered a couple things in trying to actually double a recipe rather than halve it. Add salt and up the lemon juice. The sauce came out a little bland until we added salt and squeezed our lime garnishes over top (essential... made it so good).

So here it is, copy and pasted from the website, with a couple of my comments. Enjoy!

Tequila Turkey Fettucini
from Guy Fieri of "The Next Food Network Star," Tequila Turkey Fettucini
Serves 1
8/10

1-ounce olive oil
1/4 red onion, cut into strips
1/2 tablespoon minced jalapeno
1 tablespoon minced garlic
5 ounces turkey breast, cooked, sliced (also can use chicken)
1-ounce tequila
4 ounces heavy cream
1/2-ounce fresh lemon juice (I would double this)
1 tablespoon chopped cilantro leaves
9 ounces fettuccini pasta, cooked (any kind of pasta will do)
2 tablespoons grated Parmesan (essential!)
2 lime wedges, for garnish (essential!)
2 sprigs cilantro, for garnish
2 tablespoons diced Roma tomato, for garnish (very yummy addition)
1 teaspoon freshly ground black pepper

1) In saute pan with high heat, add olive oil, onions, jalapeno and saute until translucent. Add garlic and continue to saute for 2 minutes. Add turkey, lightly mix ingredients, careful not to break turkey up to much.
2) Deglaze pan with tequila, pouring around the edge of the saute pan. Add cream, lemon juice and cilantro. Toss together, then add pasta, and toss ingredients while adding Parmesan cheese.
3) Nest pasta on plate, pour sauce over pasta. Lay sprigs of cilantro over top, sprinkle tomatoes on top, and crack pepper around the rim of the plate.