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

 Ingredients:

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

Preparation:

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

Philly Cheesesteak as a Filling.

Philly Cheesesteak as a filling?  Well of course it is, you're thinking; it's a filling in a bread roll.  I've already shown you my version of the sub and how it can also be made into a pizza, so yes, it can be more than just a filling for a sandwich. I've gone and put it inside a bell pepper, baked it in the oven, and created a "yes, you need a fork to eat it" package deal.  How good could it taste?  My hubby answered that by eating both of the ones I made when I tested out my recipe, and then asking if I had anymore for later on.

If you think about it, I've taken the filling, but instead of chopping up the bell peppers to add to the mixture, I've made them into the package.  No bread!  If you really need the bread, go ahead and make some rolls to act as a side dish; you truly won't miss it though.

Philly Cheesesteak Stuffed Peppers
 

 
Ingredients:

2 large green bell peppers

1 Tbsp olive oil
1/2 cup chopped onions
1/2 tsp ground black pepper
1/2 tsp salt
1 and 1/2 cups chopped cooked beef
1 cup shredded sharp Cheddar cheese

Preparation:

Preheat oven to 375F; spray a one quart baking dish with nonstick spray.

Cut tops off peppers, remove seeds, stem and white pith; set aside.

In a small skillet, medium-high heat, sauté onions until they soften (about 5 minutes); season with salt and black pepper.

 

On a medium bowl, mix together onions, beef and cheese.  Stuff each pepper with the mixture and put tops on.  Bake for 30 - 40 minutes; until tops just begin to brown.

 

Makes two servings.

Now, if you really need that bread, make some crusty dinner rolls, fill them with some of the green bell pepper and cheesesteak filling.  There you go, Philly Cheesesteak Sliders!

 

Mary Cokenour

A Happy Cinco de Mayo Too Good Not to Repeat.

Today is not Independence Day for Mexico; that actually occurred on September 15, 1810 when Mexico told Spain to go "stick it"; just like the United States told England.

France decided it wanted to invade Mexico and were told, "I don't think so!"; and that is what today is about. I'm putting things in a plain and simple prespective, since so many other blogs and websites will be posting about this celebration.

This is my little tribute to Mexican culture, so Happy Cinco de Mayo, and don't forget to whoop it up!

Tamale Stuffed Peppers

Ingredients:

4 bell peppers (red, yellow, orange or green) – tall and wide

1 ½ lbs lean ground beef
1 (8 oz) package cornbread mix
½ cup whole kernel corn
½ cup canned black beans, rinsed and drained
2 Tbsp chili powder
1 Tbsp cumin
1 cup salsa
½ cup milk
1 Tbsp salt
1 cup water

Preparation:
Preheat oven to 400F. Cut tops off of peppers; remove stems; remove pith and seeds from inside peppers. Either keep tops to place on top of stuffed peppers, or dice up and add to filling.

In a large mixing bowl; combine ground beef, cornbread mix, corn, beans, chili powder, cumin, salsa and milk. Stuff each pepper, leaving ¼” space from top.

Place the stuffed peppers inside a round baking dish; they should be able to stand, and hold each other, upright. Combine salt with water and pour into bottom of dish, but not over the tops of the peppers; cover with aluminum foil. Bake for 40 minutes; uncover and bake additional 10 minutes. Remove from oven and let rest for 5 minutes before serving.

Makes 4 servings.

Mary Cokenour

Note: This is a repeat of a post from May 5, 2011, but it's such an easy, festive recipe for this day, so I felt the need to give it again.  Enjoy!

Cinco de Mayo

Today is not Independence Day for Mexico; that actually occurred on September 15, 1810 when Mexico told Spain to go "stick it"; just like the United States told England.

France decided it wanted to invade Mexico and were told, "I don't think so!"; and that is what today is about. I'm putting things in a plain and simple prespective, since so many other blogs and websites will be posting about this celebration.

This is my little tribute to Mexican culture, so Happy Cinco de Mayo, and don't forget to whoop it up!

Tamale Stuffed Peppers

Ingredients:

4 bell peppers (red, yellow, orange or green) – tall and wide

1 ½ lbs lean ground beef
1 (8 oz) package cornbread mix
½ cup whole kernel corn
½ cup canned black beans, rinsed and drained
2 Tbsp chili powder
1 Tbsp cumin
1 cup salsa
½ cup milk
1 Tbsp salt
1 cup water

Preparation:
Preheat oven to 400F. Cut tops off of peppers; remove stems; remove pith and seeds from inside peppers. Either keep tops to place on top of stuffed peppers, or dice up and add to filling.

In a large mixing bowl; combine ground beef, cornbread mix, corn, beans, chili powder, cumin, salsa and milk. Stuff each pepper, leaving ¼” space from top.

Place the stuffed peppers inside a round baking dish; they should be able to stand, and hold each other, upright. Combine salt with water and pour into bottom of dish, but not over the tops of the peppers; cover with aluminum foil. Bake for 40 minutes; uncover and bake additional 10 minutes. Remove from oven and let rest for 5 minutes before serving.

Makes 4 servings.

Mary Cokenour