Guess what, I’ve never made stuffed peppers before! I know! How is that possible? With all of my crazy hours spent in the kitchen throwing things into pots, stirring in random ingredients, and living by the motto that there are no rules in the kitchen, you’d think that there’d have been some stuffed peppers before now. What have I been doing with my life?
Well, now I’ve tried them and there’s no going back. I plan to make them often from now on because, hello, they’re scrumptious. Yes I did just use the word scrumptious and if you make fun of me I’ll throw in words like delectable, superb, and maybe even succulent, so keep quiet.
This is one of those meals that starts out simple and without a plan. The kind targeted to use specific ingredients in your fridge that have been in there too long and taste awesome at the same time. In other words, I just made this up as I went and it is what it is. Luckily for you, what it is turned out to be something worth repeating.
It’s pepper season here and my mom bought this huge bag of different colored bell peppers a few days ago. They are the star of this show, obviously. Aren’t bell peppers gorgeous?
There’s a lot of other things happening in this dish too: co-stars. For one thing, the sweet potatoes are an unlikely, yet totally perfect addition to this meal, and I threw in some fresh basil that has finally come into season. I’m so excited about that because basil is one of my faves!
The cheddar is the icing on the cake for these. I don’t know that I’ve ever had cheddar and sweet potatoes together before but, let me tell you, they were made for each other. When you throw all of this into a pepper, roast it, and top it with cheesy goodness, Oh yeah! Party in your mouth.
Okay, now that I’ve done my best to sell you on these yummy peppers that you should totally make, I should probably shut up so you can actually try them. It makes me very happy when something as impromptu as this works out so well. What about you? What’s your favorite clean-out-the-fridge meal?
- 1 pound extra lean ground turkey
- 2 tablesoons olive oil
- 2 large sweet potatoes, peeled and chopped into chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 2 medium tomatoes
- 1 small handful of fresh basil leaves, chopped
- 1 1/2 cups uncooked couscous
- 3 cups chicken broth
- salt & pepper to taste
- 1/2 teaspoon cayenne pepper (or to taste)
- 1/2 cup shredded cheddar cheese
- cheddar cheese slices for topping
- 6 - 8 medium bell peppers
- Preheat oven to 375 degrees F (190 C) and line a baking pan with foil. Cut peppers lenthwise down the center and remove seeds and membranes. Lay them face up on pan.
- Heat oil in a large skillet over medium heat and add garlic, onion, and sweet potatoes. Saute for 7 to 8 minutes until sweet potatoes start to soften. Add turkey, bell pepper, tomato, and basil and continue cooking until meat is no longer pink. Pour in chicken broth and couscous and reduce heat to low. Cover and simmer until liquid is absorbed and potatoes are fork-tender. Season with salt, pepper and cayenne to taste. Stir in shredded cheese until melted and remove from heat.
- Spoon mixture into peppers and place in oven. Bake for 35 to 45 minutes until peppers are wrinkled with dark golden spots on bottoms. Remove from oven and top with cheddar cheese slices. Serve immediately.