Friday, January 21, 2011

Stuffed Bell Pepper with Turkey Sausage

The snow is mixing with ice this morning. Luckily, I've made it to work safely. Today's dinner is a recipe that I have been planning to cook for many months but did not get the chance to do it.
2 bell peppers
3 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1/2 cup chopped mushrooms
3 pieces fresh turkey sausage (remove casing)
2 tomatoes (diced)
3 tablespoons chopped fresh basil
1 teaspoon chopped fresh Rosemary
3/4 cup grated Parmesan cheese
2 cups stuffing bread
1/2 cup chopped coriander leaves

Cut the top of the bell pepper.
Scoop out insides, leaving shells in tact
Heat 2 tablespoon of olive oil in a skillet on medium high heat.
Sauté onion and garlic until soft.
Add mushrooms and sauté for another two minutes.
In a separate skillet, heat a tablespoon of olive oil on medium
high heat.
Add turkey. Break it up with wooden spoon.
Lightly brown the turkey, stirring occasionally.
Cook until the turkey is lightly browned, about 6 minutes.
Stir in the onion and mushroom mixture from the other pan.
Stir in the tomato, basil, and Rosemary and cook one minute longer.
Remove mixture from heat and set it aside.
When mixture has cooled, add cheese and bread stuffing.
Fill bell pepper shells with mixture.
Fill a baking pan with 1/4 inch of water.
Place filled bell pepper in pan and bake at 375 degrees for 40 minutes.
Remove bell pepper from pan and serve while hot.


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