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Stuffed Rainbow bell peppers with Ground turkey sausage, mushroom and Kale topped with melted Fontina

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I make so many different variations of “Stuffed” peppers. The options are completely endless when writing recipes for these beauties. Peppers are the kind of veggie that whether, stuffed,roasted,marinated,grilled,charred,or even raw are just such a great addition to any meal! So versatile that you can add them to most dishes to not only give it flavor but, make the colors “POP”! I love buying these beautifully colorful “Rainbow” peppers. There are so many assorted colors it sometime makes it impossible for me to choose what color I want to use. So I usually just end buying 1 of each. Lol. ๐Ÿ‘

6 large rainbow peppers cut in half (1 pepper cut in half for each person)
1 lb ground turkey
1 med onion chopped
2 cloves garlic chopped
1/2 lb baby Bella mushroom chopped
1/2 bundle Kale ripped and torn from stems and chopped
2 tablespoons fennel seed
1 tsp dry sage
1 tsp dry thyme
1 cup cooked brown rice
1 cup tomato sauce
1 cup freshly shredded fontina cheese
2 Drizzles of of olive oil
Salt and pepper
Fresh chopped parsley for garnish

Rice:
Cook rice as directed . I usually just use quick cooking “Success rice”

Peppers:
First cut all your peppers in half lengthwise. Grab a large pot and fill with water about 1/4 way up. Place pot on stove and on med heat bring water to boil, add peppers and cover. Steam for about 10 mins till peppers are tender. Once tender, remove ( with tongs) and place off to the side to cool.

Turkey mix:
Then in a large skillet heat on med, add a few drizzles of olive oil, onions and garlic. Sautรฉe for about 5 to 6 mins till onions turn translucent. Next add in your chopped Kale and mushroom and cook for about another 3 mins or till mushrooms have have browned quite a bit. Now add your ground turkey. Break turkey up with a wooden spoon. Add your fennel seed,thyme,sage and a dash of salt and lots of black pepper. Cook turkey till browned and fully cooked usually takes about 4 mins. Once turkey fully cooked through , add your sauce and cooked brown rice and stir to combine. Remove from heat and you’re ready to get “STUFFING..

Stuffage:
Now, place already steamed peppers halves on to a baking dish, fill each pepper with turkey mix right up to the very top. Sprinkle on some freshly shredded fontina cheese to the tops of each pepper and put into a preheated 350 degree oven for 10 mins just till cheese melts and gets that beautiful little golden color we all love. Once this happens, remove from oven and place all peppers on a large serving platter or dish. Sprinkle on some chopped fresh parsley and serve.

Cooking time: approx 30 mins

Serves 6 peeps

EDF,HH,DF,GF,KF

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About wickeddeliciouskate

Avid Recipe writer, cook, Wife and mom of 2 beautiful girls. Writing recipes for any and "all" diets has become a obsessive passion of mine. I am a home-trained cook who was taught very early by my wonderful mother. I wish to full-fill "her" dream and now mine of writing my very own cookbook someday. The passion and inspiration that cooking and writing recipes ( for me) is like no other. It's what I live for and love to do. It's like a high that I would never want to come down from.

2 responses »

  1. My stomach is rumbling! You can probably hear it from your house!

    Like

    Reply

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