Wednesday, October 2, 2013

Quick Turkey Bolognese Stuffed Peppers


I made these for an easy and healthy packed lunch.

Ingredients for 6 halved peppers:

  • 1 lb ground turkey (to make these vegetarian, beans would be a great sub)
  • 6 big bell peppers, cleaned and halved longways (I used green but any color would be great)
  • 1 red onion, chopped
  • 4 cloves of garlic, chopped
  • 1 large can of whole tomatoes
  • About a 1/2 cup of red wine, I didn't measure I just circled the pot a couple times with the bottle
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • Salt and pepper to taste
  • 6 slices of provolone cheese
Directions:
  1. Preheat the oven to 375 degrees.
  2. In a soup pot, drizzle with a little olive oil and heat to medium.  Add the turkey and break it up as it cooks with a spatula.  Make sure to leave it alone a bit without stirring to allow it to brown.  Once browned add the onion and garlic and cook for a couple minutes.  
  3. Add the basil, oregano, salt and pepper and stir in.
  4. Add the red wine and stir the bottom of the pan to bring up anything stuck to the bottom.
  5. Now add the tomatoes and reduce the heat to low.  Break up the tomatoes to make a chunky sauce, and simmer for a half hour to 45 minutes.  You want it to be thick and reduced.  If it is watery, it will run out of the peppers.
  6. Now assemble in a 9x13 baking dish.  Place the peppers cut side up, spoon in the sauce to fill and top with one slice of provolone cheese.  Bake in the over for 25 minutes, until the cheese is browned. I served them with some garlic cous cous.

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