Stuffed Bell Peppers

I apologize for the lack of blogs.  I have been cooking, but have been so busy.  Please forgive me.

Last night, I made stuffed bell peppers from a recipe I found on allrecipes.com.  Of course, I changed it up a bit.  You can as well to fit your tastebuds.

I enjoyed this dish, because I love peppers.  It also is a provides a pretty presentation if you are serving guests.

What I learned this cooking:

• Make sure to use good cheese.  The depth of flavor changes and it really makes a difference.
• As per Ina, white plates present food much better. I found some at the thrift store for cheap!
• If a recipe calls for wine, use it.  The alcohol will cooking off.  Cooking wines just do not do your recipe justice.
• You can almost substitute turkey for any recipes that calls for ground meat.  This is a healthy alternative for calorie counters.
• Feel free to replace white rice with brown.  It works just as well and is much better for you.

Stuffed Bell Peppers

1/2 cup of cooked rice

4 tablespoons of olive oil

1/8 cup of minced carrots

1/4 cup of minced red onions

1 clove of minced garlic

4 bell peppers

1 pound of ground turkey

1/4 pound of pancetta or smoked bacon, diced

1 1/2 cups of marinara sauce

1/4 cup of red wine

1/2 teaspoon of red pepper flakes

1/3 cup of heavy cream

1 cup of Parmesan cheese

1/4 cup of Panko bread crumbs

Directions:

1. Preheat oven to 375 degrees.

2. Cook rice as normal.

3. Heat 1 tablespoon of olive oil.  Cook carrots, onions and garlic until tender.

4. Add pancetta/bacon and continue cooking.

5. Add ground turkey and salt/pepper to season.

6.  Once meat is cooked, drain excess liquid/fat.

7. Add marinara sauce, red wine, and red pepper flakes.  Simmer for 10 minutes.

8.  Add cream, 3/4 of Parmesan cheese and rice.  Simmer for 5 minutes.

9.  Cut off the tops of your bell pepper.  Clean out any seeds or white flesh.

10.  Stand in baking dish and fill with meat mixture.

11.  Put 2 tablespoons of olive oil, remaining parmesan, and Panko bread crumbs.  Mix well.

12.  Top bell peppers with Panko mixture.

13.  Cook for 30 minutes and serve hot.