November 26, 2003
Welcome back to the 3rd installment in our series of Thanksgiving recipes. This week I wanted to give you some different ideas for using all that leftover turkey you are sure to have. Today I will be sharing a recipe for stuffed pepper. I just love cooking stuffed peppers anytime, and have used all different kinds of ingredients, so why not turkey and rice? You'll love this one, and tomorrow an appetizer you can try on the football crowd this weekend, stuffed mushrooms. I hope you enjoy these special mailings and the leftover turkey recipes! The Heat! is brought to you by Chile-Pepper-Sauces.com , and Chef Jay.
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Turkey Recipe for Stuffed Pepper
Ingredients:4 Bell Peppers, seeds and veins removed
2 cups turkey, cooked and chopped
1 1/2 cups spanish rice, cooked
1 can diced tomatoes (14 oz.)
2 jalapeņos, chopped
1 onion, medium white, chopped
1 tsp olive oil
Directions:
- Prepare the bell peppers by blanching in boiling water for 5 minutes. Remove and allow to dry on a towel.
- To a large skillet on medium heat, add 1 teaspoon of olive oil, peppers and onions. Allow to saute for 2 minutes, until softened. Reduce heat, add diced tomatoes, allow to simmer 5 minutes.
- To a large mixing bowl, add rice, turkey and tomato mixture. Stir together. Salt and pepper to taste. Spoon mixture into each pepper, filling to the top.
- Preheat oven to 375 degrees. In a 1 quart ungreased casserole dish, stand peppers close together. Cover bottom of dish with water to allow the peppers to cook more evenly.
- Bake uncovered for 45 minutes.
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