As a child, the dish of stuffed peppers were in the regular rotation of meals that my Mom versed us in preparing while she was at work. My brothers did not enjoy the pepper part of the dish so to avoid a debate, we would make extra large meatballs. My Mom’s recipe used green peppers and my DH can’t stand them so I tweaked the recipe using the coloured varieties.
Stuffed Peppers using the Flavour Enhancers
Serves 4
Stuffed Peppers using the Flavour Enhancers
Ingredients
- 3-4 coloured peppers, yellow, red, or orange, cut in half and seeded
- 10 oz mild Italian ground sausage
- 8 oz medium ground beef
Mise en Place
- 8 oz extra lean ground turkey
- 1 cup of brown rice, cooked
- 1 slice of bread, torn and soaked in milk
- 1 egg, whisked
- 1 tbsp of dried oregano
- 3 tbsp of pepper flavour enhancer*
- 3 tbsp of onion flavour enhancer*
- 1/4 cup of salsa or tomato purée
- 1/2 cup asiago, grated
Preheat oven to 350.
Coat the bottom of a glass or ceramic baking dish with cooking spray. Evenly disperse the salsa or tomato purée into the bottom of the dish. Set aside.
In a large bowl, gently mix the three meats, brown rice, pepper flavour enhancer, oregano and egg together. Squeeze excess milk from the soaked bread and then add the bread into the meat mixture. Discard leftover milk.
Meat Mixture for Stuffed Peppers
*Link to previous post on Flavour Enhancers for Future Recipes | the 5 o’clock rush.
Fill each half of raw peppers with meat mixture. Make sure that the pepper is really stuffed as it will shrink with cooked. Place filled peppers into the prepared baking dish.
Top each pepper with salsa. Cover with aluminum foil and place on baking sheet. Place in preheated oven for 60 min. Check to confirm that the meat is cooked through, then sprinkle each pepper with grated asiago cheese. Return to oven uncovered under the broiler to melt the cheese.
Broiled Stuffed Peppers
Asiago Cheese
Asparagus steamed with garlic
To serve spoon the juicy liquid over the cooked peppers and it is delicious with vegetables and cheese bread to sop up the juices. 😀
Tip: For the ‘sauce’ in the bottom of the baking dish use whatever you have on hand. On this occasion I used salsa for the bottom of the baking dish that was what was open in my fridge. 😉 The peppers will release a lot of juicy goodness and this will just add flavour to it. And your peppers won’t burn.
I had enough meat mixture to fill 7 peppers. The extra half of the pepper, I diced and sprinkled it in the baking dish with the salsa. Sometimes there could be more meat mixture than peppers, so I make a large meatball. This works for my DS who is not a “veggie” lover. Whatever works.
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