Chris' Recipes

Bon Appetite!

Stuffed Pepper Bites without Rice

Written By: Chris - Sep• 29•14

Both Bill and I enjoy Bell peppers.  Often called sweet peppers, they have a characteristic bell shape with crunchy, thick fleshy texture.  Additionally, on comparison with other members, bell (sweet) peppers feature characteristically less pungency that ranges from zero to very minimal hotness.  For the same reasons, they generally treated like any other common vegetables instead of spice.  They are low in Saturated Fat, and very low in Cholesterol and Sodium.  They’re also a good source of Thiamin, Niacin, Folate, Magnesium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.  We eat them often as the entire meal, but recently I wanted to change things up for a girls gathering and created these simple “bites” made from ingredients that I had on hand in the fridge and pantry.  Easy, but great!

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Ingredients:

Red, Yellow, Orange and/or Green Bell Peppers
1 lb. Ground Turkey
1/2 Onion, large diced 
1 Jalapeno Pepper, seeded and diced
2 Garlic Cloves, pressed
1 1/2 Cups fresh crushed Tomatoes (or canned)
Ricotta Con Latte
1/2 Pkg (4 oz.) Cream Cheese
Hunts Traditional Pasta Sauce
12 oz. Tomato Paste
Salt & Pepper, to taste 
Mozzarella Cheese, shredded
Parmesan, grated

Preheat oven to 350 degrees.

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Clean and cut the peppers into large chunks.  (I used two pans for two nights meals)  Spray the baking dishes with non stick cooking spray and line them with pieces of pepper.  

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Meanwhile, in a medium skillet saute onions in about a tablespoon of olive oil until they begin to become translucent.  Once soft, add the jalapeno and ground turkey.  Add garlic and continue to saute until the veggies are soft and the meat starts to brown.

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Add crushed tomatoes and allow to simmer slightly until the liquid has been reduced almost entirely.  Add tomato paste and stir until smooth.

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Add cream cheese and season with salt and pepper.

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Spoon mixture onto each peppers and top with prepared pasta sauce.  Sprinkle with shredded mozzarella cheese.  Cover with aluminum foil and bake for 20 to 30 minutes; depending on how firm you prefer the peppers.

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Uncover, and bake for an additional five to ten minutes or until cheese is bubbly and browned.  Serve immediately

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We enjoyed ours topped with a dollop of Ricotta Con Latte, fresh grated paremsan and some fresh basil.

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The PureCru wine was a perfect selection paired with this dish!

Enjoy!

Cheers!
~Chris

 

 

 

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