Diane’s Family Favorite Stuffed Peppers

Diane’s Family Favorite Stuffed Peppers

Diane’s Family Favorite Stuffed Peppers

Ingredients:

  • 4 Large bell peppers (any color)
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 1lb ground turkey, chicken, or lean beef
  • 1 1/4 cup tomato sauce ((reserve 1/4 cup for sauce for peppers))
  • 1 1/2 cup cooked wild rice, quinoa, wheat berries or any of your favorite whole grains
  • 1 cup reduced fat cheddar cheese (shredded)
  • 4 tablespoons Worcestershire sauce ((2 for stuffing and 2 for the peppers))
  • 1 tablespoon dried thyme
  • 2 teaspoons finely chopped fresh parsley
  • 1/4 teaspoon coarse salt
  • 1 teaspoon smoked paprika
  • 1/4 cup strong brewed coffee
  • 1 tablespoon tomato paste
  • 2 teaspoons oregano

Step-by-Step Directions:

  1. Preheat oven to 325.
  2. Prepare Peppers
  3. Decide how you would like to serve the peppers. You can keep the pepper whole or cut in half…I like them both ways so experiment.
  4. To prepare whole: Carefully slice 1/2 inch off of top of pepper, core and seed. Save top as a “presentation lid” for when peppers are stuffed and cooked.
  5. To prepare in half: Slice in half lengthwise, core and seed.
  6. Place peppers cut side down on a parchment lined baking sheet. Cover with foil and bake 15 minutes. Flip peppers to cut side up, cover and bake 15 minutes longer or until they are al dente.
  7. Make the stuffing
  8. Heat oil in large skillet, add garlic, onion and cook, stirring frequently, for 10 minutes until onion browns. Set mixture aside.
  9. Add ground meat to skillet and cook, breaking into small pieces with back of a wooden spoon until cooked, drain (I save the liquid for my dogs and they love it!) and place in large bowl.
  10. Add onion and garlic mixture, 1 cup tomato sauce and the next 7 ingredients to cooked meat (whole grain through paprika). Stir to combine thoroughly.
  11. Put it all together
  12. Using your clean hands fill peppers tightly with stuffing and lay cut side up, close together but not smooshed in baking dish.
  13. In small bowl whisk together reserved 1/4 cup tomato sauce, coffee, tomato paste, Worcestershire sauce and oregano.
  14. Drizzle mixture evenly over each filled pepper, cover and bake 30 minutes. (top whole peppers with top of pepper “lid” at this point.
  15. Uncover, baste with sauce in bottom of baking dish and bake another 10 minutes
  16. ENJOY!
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