Tuesday, March 13, 2012

Stuffed Shamrock Peppers

This greened-up take on stuffed peppers combines brown rice, ground turkey, and pesto for a filling, flavorful dish. Cutting the peppers in half should result in a shamrock shape — you'll have to use your imagination with these particular peppers, however. The ones I bought were too blocky. Pick peppers with more curves and you'll have more convincing shamrocks!

Stuffed Shamrock Peppers

For the meat, I chop up a handful of precooked meatballs. (Lemongrass Chicken Meatballs would go well here.)  You can substitute quinoa or Israeli couscous for the rice; leave out the meat for a vegetarian version. This serves four as a light meal or side dish; double the recipe for a more substantial serving.

2 green peppers
1 cup cooked brown rice
4 ounces cooked ground turkey or beef
3 tablespoons pesto
2 tablespoons tomato sauce
mozzarella cheese

Preheat oven to 350 degrees. Wash peppers, cut in half, and scrape out insides. In a bowl, combine rice, meat, pesto, and tomato sauce. Place peppers, cut side up, in a baking dish. Fill each half with rice mixture. Cover dish with a lid or foil and bake for 45 minutes.

Uncover peppers and sprinkle with cheese. Return to oven and bake until cheese is melted.

No comments:

Post a Comment