Monday, November 15, 2010

Stuffed peppers

I am going to have to search my brain for this one.  I made these last week, and I was really happy with the results!  Stuffed peppers are always a comfort food for many people, something that doesn't really change much from recipe to recipe, however I am thrilled with my results.  Instead of using rice I used Israeli couscous, and the result was great! They are such a simple dish, with not many ingredients, but sometimes simple is best.

1 1/2 cups Israeli couscous
3 cups chicken broth (i used bouillon cubes)
4 large green peppers
1 pound ground turkey
1 Tbs olive oil
1 large onion chopped
1 clove garlic, minced
1 15oz can diced tomatoes, drained
1 Tbs dried oregano
salt and pepper to taste
1/2 tsp worcestershire sauce
1/3 cup ketchup
dash hot sauce
1/4 cup water

Bring the couscous and chicken broth to a boil, cover and let simmer till most of the liquid is absorbed, it takes about 15 minutes.  Cut tops off of peppers, and remove ribs from the inside of the peppers. Bring another pot of water to a boil (large enough to hold the peppers completely submerged)  When the water comes to a full rolling boil add the peppers (but not the tops) and boil for 3 minutes, remove immediately and let drain.  This step can be done while you do the next step, but I cannot write them at the same time.
Heat olive oil in a skillet.  Remove stem from the tops, then dice the remaining pepper from the tops and add it along with the onion and garlic to the olive oil.  Saute until tender but not brown, remove from pan and set aside.  Brown ground turkey, making sure to keep it from getting to clumpy.  Drain any juices and add onion/pepper mixture, tomatoes, oregano, salt and pepper mix and let the mixture heat through.  Add the couscous and mix.  They may need to be combined in a separate bowl, depending on how big your skillet is.  In a small bowl combine, ketchup, worcestershire sauce, hot sauce and water, stir well.  Stuff peppers with filling and drizzle ketchup mixture on the top.  Bake in an oven proof dish with a little bit of water in the bottom for about 50 minutes at 350'.

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