Wednesday, October 12, 2011

Stuffed Bell Peppers

You know how food, sometimes brings back memories of the first time you ate it, or a special moment in your life when you ate it?  This one is both for me. 

I had the opportunity to go to Mozambique Africa years ago with a group called Care For Life. It was the most amazing and special trip of my life.  Things happened to me there that changed my life forever.  Because of that trip, I later found and married the man of my dreams!

Wow, lots of emotion there... back to food.  So when we first got there, we were staying with an amazing couple. He was a counselor in the mission presidency.  She, was an awesome cook.  She made us stuffed bell peppers one night. I didn't even like bell peppers then. I was sold. The flavor combo just melted in your mouth.  It was so delicious.  I think I've had them once since that day.  Almost one of those things that you don't dare eat, for fear of contaminating the experience or something. 

Anyway, I came across this recipe from my dear friends blog and thought I would give it a try.  I'm so glad I did! Try it, you'll love it! 

Stuffed Bell Peppers

6 green bell peppers (next time I'm going to try a variety of colors)
2 tsp salt (divided)
1 pound ground turkey (I used ground beef
1/3 cup dehydrated onions (or 1/2 cup chopped onion)
1 (14.5 ounce) can diced tomatoes
1 large garlic clove, minced
1 tsp soy sauce
1/2 tsp cayenne pepper
1/2 cup uncooked rice
1/2 cup water
2 (10.75 ounce) cans condensed tomato soup
1/2 cup water
1 cup shredded Cheddar cheese


1. Bring a large pot of water and 1 tsp salt to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle the remaining 1 tsp salt inside each pepper, and set aside.

2. In a large skillet, saute turkey(or beef) and onions for 5 minutes, or until meat is browned. Drain off excess fat, and stir in the tomatoes, garlic, rice, 1/2 cup water, soy sauce, and cayenne pepper. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat.

3. Preheat the oven to 350 degrees. Fill each pepper with the turkey and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with water to make the soup a gravy consistency. Pour inside the peppers. Sprinkle with cheese.

 4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Recipe taken from Pickle Boat Recipes

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