What’s Cookin’? Stuffed Bell Peppers

by Daniel on January 27th, 2010

Yesterday I got a text from R2 just as I arrived at the office. It said: “R2 says: Blog!” and was accompanied by a menacing picture of him with his arm poised as if to backhand me through my phone all the way from SF. I would include the picture but I don’t want R2 (or the New Avengers) to come back at me for revealing his identity, so I’ve done this quick mock up/picture mash up in MS Paint, utilizing David Tennant (whom I think R2 looks remarkably similar to) and a cut out of R2′s actual arm. If you can figure out his real identity from his arm, well then you deserve it. Anyway, you see the final result above, with apologies for not having access to Photoshop.

This is all just to explain this sudden onslaught of posts from me (two posts = onslaught right?) so that you don’t get scared that you are in an alternate universe. Jumping to the subject of today’s post:

Stuffed Bellpeppers! Unbeknownst to me, I had decided to whip up these tasty creations on the same night Janet and R2 were living their (nom-tastic) Alembic nightmare. To make matters worse, I had sent Janet a photo of the finished product. Good times!

Here’s what these babies are packing (in Recipe form).

STUFFED BELLPEPPERS

Ingredients:

  •  4 large bellpeppers
  • 1 lb of lean ground turkey
  • 1 fire-roasted poblano, diced into quarter inch pieces
  • 2 hothouse tomatoes, diced
  • 1/2 yellow onion, chopped
  • 2-3 cloves of garlic, minced
  • 1/2 cup fresh spinach, chopped
  • 1 1/2 cup cooked brown rice (you can substitute minute rice if you want to save time)
  • Also: black pepper, salt, cayenne, basil, oregano, and some balsamic vinegar for seasoning. Done to taste.
  • Optional: 1 oz each of Pancetta and Spicy Capocolla, sliced thinly

You will also need:

  • Mozzarella cheese for the top
  • 3/4 Cup ketchup
  • 2 Tbsp of worstershire
  • a dash of Tapatio
  • 1/2 Tbsp of balsamic vinegar

Okay, now you have all that stuff right?

  1. Preheat your oven to 350 degrees Farenheit.
  2. If you haven’t already, start cooking your brown rice.
  3. In a skillet or large wok, fry the pancetta and capocolla (or use some olive oil) until you get a bit of the fat rendered down. This will add an extra layer of flavor when sauteing the onions and spinach.
  4. After the pancetta has rendered a bit, add in the onions and spinach and saute until onions are limp but not quite clear.
  5. Add in fire-roasted poblano and continue cooking for 1 minute.
  6. Add in the ground turkey and cook until brown. Drain excess oil.
  7. Season turkey with your choice of seasoning (or use the suggested ones in the list of ingredients).
  8. Mix in cooked brown rice and diced tomatoes and set aside.
  9. Wash the bellpeppers and cut off the tops, roughly 1 inch from the top. Remove seeds and submerge in salted boiling water for 2 minutes. After 2 minutes remove, drain, and run under cold water to stop the cooking process.
  10. In a small casserole dish, pour 1/4 cup of water.
  11. Carefully spoon turkey/rice mixture into peppers, distributing evenly. Place stuffed peppers in casserole dish, stuffing facing upward.
  12. In a small bowl, mix ketchup, tapatio, balsamic vinegar and worstershire with 1/8 cup of water. Spoon resulting sauce over the tops of the stuffed peppers.
  13. Place dish with stuffed peppers in oven for 25 minutes.
  14. After 25 minutes, turn oven to 400 degrees and sprinkle cheese over the top. Return to oven for five minutes or until cheese is completely melted and slightly browned.

And voila! Meat and veg literally exploding with flavor in your mouth. (Hehe.)

I served mine with a light spanish rice, but any starch will do I suppose. This recipe is a rough outline, so feel free to experiment, and let me know how it turns out!

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