Stuffed Stuff: Peppers

I’d like to take this time to evaluate and properly appreciate, things which are stuffed. Is there anything that doesn’t become better once stuffed? I think not. How about when they go from stuffed, to over-stuffed? Even better.  Apart from when we have eaten too much and are then, over-stuffed. That one’s not so good. Take your pillow for instance; you want it pretty darn stuffed. Wallet? The more stuffed (with the green paper) the better. I’d love my wardrobe over-stuffed with ensemble options! And my brain should be stuffed with (mostly) meaningful information.

When we discuss food, my argument only grows stronger. Quesadillas? Stuff em’. Oreos? Over-stuff those! Stuffed artichokes, the best (post idea anyone?). Stuffed Mushrooms, check! (http://saltpepperketchup.net/2013/12/30/dont-fear-fungi-stuffed-mushrooms/) Stuffed chicken breast, flounder, leg of lamb, clams, and the list goes on. What better way to celebrate all the wonderfulness that stuffed can be, than with Stuffed peppers? In my opinion, 99 out of 100 stuffed pepper recipes give you merely mediocre results and so of course, I hoped to find that one-hundredth recipe. I did some extensive research and ended up adapting a recipe I found on http://allrecipes.com/. If you are not aware of this website, I invite you to explore it. Time and time again this site has done right by me. The database is HUGE and you are sure to find many different options for whatever culinary endeavor you’re taking on. These peppers were easy and really came out great. I of course used ground turkey instead of beef, and brown rice instead of white (gotta watch that figure).

 Stuffed Peppers

1 C. uncooked brown rice

1 onion, diced

1 Tbsp Olive Oil

2 C. tomato sauce

1 (10oz) can diced tomatoes

1 C. beef broth

1 Tbsp balsamic vinegar

1/4 tsp crushed red pepper flakes

1 LB ground turkey

1/4 LB hot Italian sausage, casings removed

1/4 C. chopped fresh parsley

3 garlic cloves, minced

1 tsp salt

1 tsp freshly ground pepper

4 Large green bell peppers (halved and seeds removed)

1 C. grated parmigiano-reggiano cheese plus more for topping

1. Preheat the oven to 375 degrees F (190 degrees C)

2. Prepare rice according to package directions. Set the cooked rice aside.

3. Cook onion and olive oil over medium heat until onion begins to soften, about 5 minutes. Transfer half of cooked onion to a large bowl and set aside.

4. Stir tomato sauce, beef broth, balsamic vinegar, and red pepper flakes into the skillet; cook and stir for 1 minute.

5. Pour tomato sauce mixture into a 9×13-inch baking dish and set aside.

6. Combine ground turkey, Italian sausage, diced tomatoes, Italian parsley, garlic, salt, black pepper, and cayenne pepper into bowl with reserved onions; mix well. Stir in cooked rice and Parmigiano Reggiano. Stuff green bell peppers with turkey and sausage mixture.

7. Place stuffed green bell pepper halves in the baking dish over tomato sauce; sprinkle with Parmigiano-Reggiano, cover baking dish with aluminum foil, and bake in the preheated oven for 45 minutes.

8. Remove aluminum foil and bake until the meat is no longer pink, the green peppers are tender and the cheese is browned on top, an additional 20 to 25 minutes.

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Chances are, you purchased more than 1/4 LB of sausage. I thought it might be helpful if I mentioned a few ideas on how to use the rest of your sausage since many of us 20-somethings can’t afford to let 3/4 of a pound (or more) of perfectly good meat, go to waste. When it comes to handling  your left over sausage, please do keep in mind the following Danish proverb:  “The dog’s kennel is no place to keep a sausage”. I have very little idea what this could mean. I doubt anyone is dumb enough to keep sausage, or ANY food (or thing) in a cage with a dog, unless the intent is for the dog to eat it. However, the high incidence rate of dog-eaten-homework still perplexes me. I was always able to keep my completed homework away from the dog’s jaws, though I know many who never quite mastered it. Anyway where was I…

The most logical answer for remaining sausage use would be, whatever this is called:

 

If that doesn’t suit your needs, this is sure to please:

 

If some how or other, neither of these will do, here is a more outlandish option which I can’t take credit for:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/breakfast-popovers-with-italian-sausage-recipe.html

 

Plus, this recipe is kinda stuffed, and you know how I feel about stuffed stuff (too much?).