Wednesday, September 24, 2014

Stuffed Peppers with a Zatarain's Mix.

I went to the local market (Blue Mountain Foods) last week which happened to have red and green bell peppers on sale for 69 cents each. Anyone who enjoys bell peppers knows that they seem to be often priced as if they are genetically enhanced with gold.  I took advantage by buying six of each; half to be used in the recipe I'll be posting; the other half to be sliced, diced, julienned and frozen for future usage.

Whenever I make stuffed peppers, one component is ground beef; the flavors of peppers and beef marry together quite well.  This recipe has another twist to it, ground turkey and just because I wanted to experiment and try out something new.  I gave one to a friend without telling her what the ingredients were first; her assessment was, "It was good.  I liked it, but..." and I finished the sentence for her; "it didn't have a beef flavor".  That hit the nail on the head for her.  Ground turkey, or chicken, is pretty tasteless and needs to be seasoned extremely well.  Personally, I simply do not like either; no matter how much seasoning or sauce is added to it, that bland flavor of the poultry comes through strongly.  That doesn't mean that I will not make it for others, nor will I stop attempting to experiment with these products.

So, here's my experimental recipe; try it and I hope you like it.

Cajun Seasoned Turkey and Rice Stuffed Peppers


1 and ½ lbs. ground turkey
2 Tbsp. no-salt seasoning mix
1 cup chopped mushrooms
1 (8 oz.) package Zatarain’s Red Beans and Rice
6 tsps. Olive oil
1 (14.5 oz.) can diced tomatoes
Salt (if deemed necessary for taste)
6 large red, green or mixture of both bell peppers; seeds and white pith removed, save tops


In a large skillet, medium-high heat, brown together the ground turkey, no-salt seasoning and mushrooms until turkey is no longer pink.  Prepare the Zatarain’s according to package directions.


Preheat oven to 375F; line the cups of a large muffin tin with aluminum foil; pour a teaspoon of olive oil into each foil lined cup.


In a large mixing bowl, combine the skillet mixture, Zatarain’s and diced tomatoes; taste to see if salt needs to be added. 
Stuff each of the bell peppers; place tops back on and put half teaspoon of filling into holes; place each stuffed pepper into a foil lined cup.

Bake for 30 minutes.

Makes six servings.

Mary Cokenour