Chris' Recipes

Bon Appetite!

Stuffed Chile Verde Peppers

Written By: Chris - Apr• 13•12

I was inspired to make this dish because Bill loves green bell peppers.  These peppers looked so bright and fresh in the grocery store that I thought I would pick them up and go for a healthy and easy filling with much of what I had on hand in my fridge.

If you haven’t tried a variety of peppers, I encourage you to do so!  There are so many flavors and heat levels out there that you may not realize that many of them are sweet and not HOT!  The description for these peppers: large (5 to 8 inches long, 1 1/2 to 2 inches wide, tapering to a point), mild chiles have a thick skin, and are usually a bright, shiny green. Available year-round in most supermarkets, they’re best in the summer. The flavor ranges from mild and sweet to moderate hot,they can vary greatly from pepper to pepper. They are perfect for stuffing, but also for chiles rellenos, dice or purée them for sauces, soups, and casseroles.

Ingredients:

4 large Chile Verde Peppers
1/2 large Onion
1/2 lb. ground Turkey
3 Garlic cloves
3/4 Cup (or so) Plum or Grape Tomatoes
2/3 Cup of Ricotta cheese (low fat)
4 oz. Cream Cheese (low fat)
1/2 Cup Greek Yogurt (non fat)
8 oz. Mozzarella (divided)
3/4 C (small bunch) Cilantro
2 Tablespoons Sugar (or Xylitol)
2 Tablespoons Paprika

Sauce:
can of tomato sauce
2 Tablespoons Italian Seasoning

Start by browning the chopped onion with the ground turkey until cooked through.  Add 2 cloves of crushed garlic and cook a few minutes longer.  Over low heat, mix in the Ricotta, cream cheese, yogurt, mozzarella and crushed tomatoes.  Season with salt & pepper to taste.  Allow to cool slightly.

  
 

Using a small sharp knife, slice an “X” in the bottom of each pepper.

Fill a piping bag with the stuffing and pipe into the peppers.

Cover with sauce and sprinkle with half of the mozzarella cheese. Bake 350 for about 20 – 30 minutes

I served these with crustini’s drizzled with olive oil and rubbed with fresh garlic.  Drizzle and bake on stone until the doneness you prefer.
Rub with fresh garlic

We enjoyed this meal with a wonderful bottle from Biale Vineyards.  It was a bit spicy and delicious!

Enjoy!

Cheers!
~Chris

 

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