Today was a crazy Monday, so I apologize for posting this so late in the day. No doubt you’ve already made your dinner for tonight, but maybe you can use this quick recipe later in the week.
Stuffed bell peppers have always been a favorite dish of mine. When I was a young girl I would visit my neighbors, Anne and Julie, sisters that would now be in their late nineties. They were beautiful women who would always welcome me into their home to watch old movies or bake a special treat. For some reason, instead of cookies or pie, I would always request Italian stuffed bell peppers. I’m sure they got sick of making it, but if they did, it never showed. Sadly, I didn’t get the recipe before they passed away, but here’s one that’s close (sort of). Enjoy!
3 tablespoon chicken broth
6 large, well proportioned green or red bell peppers
1 lb. ground turkey, browned in a pan.
1 medium to large onion, chopped
3-4 tablespoon thinly sliced garlic cloves
1 cup plain cooked rice (any type of long grain rice works well)
3 tablespoon brown sugar
1/4 cup dry red wine. Mediera or Marsala wine can be good here for a little variation
1/4 cup cider vinegar
1 tablespoon dried thyme
1 teaspoon cinnamon
1 tablespoon dried oregano
Dash of Tabasco
Salt and freshly ground black or mixed pepper to your personal taste
About 12 ounces of tomato sauce
1/2 cup grated mozzarella cheese
1 cup grated cheddar cheese
1/4 cup minced fresh basil
Slice stems and tops off green peppers. Remove seeds and white membranes. Rinse and set aside to dry.
Preheat oven to 350 degrees.
Place onion and garlic in a non-stick skillet with broth. Sauté over low heat until tender.
Add browned ground turkey.
Mix in cooked rice, brown sugar, vinegar, all spices, and about 1/4 cup of the tomato sauce.
Stuff peppers with the meat mixture.
Place upright in a 2-quart casserole dish that has been coated with cooking spray.
Place any remaining mixture around the peppers in the dish.
Pour remaining tomato sauce over peppers.
Bake for 1 hour, then remove from the oven and sprinkle cheeses and fresh basil over the top.
Bake 5-10 minutes more or until the cheese melts.