MEDITERRANEAN
STYLE STUFFED PEPPERS by CHEF DAN:
Serves 8
INGREDIENTS:
8 green, red or yellow
bell peppers
1 tablespoon olive oil
1-pound ground white
turkey meat
2 onions, chopped
2 garlic cloves, minced
Sea salt and freshly
ground black pepper to taste
12-kalamata olives,
1/4-cup white wine
1(10.75 Oz) can tomato
sauce
1/2-cup crumbled feta
cheese
1/2-cooked quinoa
1-teaspoon EACH dried rosemary,
dried oregano, and ground cinnamon
1/3 –cup tart dried
cherries
1/2-cup pine nuts
2 tablespoon Parmesan
cheese
DIRECTIONS: (PRE-HET OVEN
TO 375 DEGREES)
1.
Cut top off
peppers and discard tops and seeds.
2.
In a Dutch oven
cook peppers in boiling water for 5 minutes.
3.
Drain and rinse
in cold water.
4.
Set aside.
5.
Mix rosemary,
oregano, cinnamon, and dried cherries,
in a bowl.
6.
Heat oil in a
skillet over medium-heat when sizzling.
7.
Add turkey,
onions, garlic and season with salt and pepper.
8.
Cook until turkey
is evenly browned, about 5 minutes.
9.
Add wine, tomato
sauce, and rosemary mixture.
10. Continue cooking for about 8 minutes.
11. Transfer skillet mixture to a large bowl, mixing in
feta cheese, quinoa, pine nuts, olives, and parsley.
12. Stuff peppers with the mixture, and arrange in a
baking prepared baking dish.
13. Pour 1/2-cup water into the baking dish and cover with
aluminum foil.
14. Bake 45 minutes or until pepper are tender.
15. Remove foil and top with Parmesan cheese and bake
12-15 minutes longer.
ENJOY DAN: BUON_APPETITE!!
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