Saturday, December 09, 2006
GFCF Stuffed Bell Peppers
We had these for dinner tonight and they were a big hit. The cinnamon and brown sugar gave it a different flavor that was readily accepted by all.
Stuffed Bell Peppers
6 large, well proportioned bell peppers
1 lb. ground turkey
1 medium to large onion, chopped
1 large clove garlic, minced
1 cup plain cooked rice (any type of long grain rice works well)
3 Tablespoons brown sugar
1/4 cup red cooking wine
1/4 cup apple cider vinegar
2 teaspoons dried thyme
1 teaspoon cinnamon
2 teaspoons dried oregano
Salt and pepper to your personal taste
1 can tomato sauce
1 can tomato paste
Slice stems and tops off green peppers. Remove seeds and white membranes. Rinse and set aside to dry.
Preheat oven to 350 degrees.
Brown Turkey with onion and garlic in a non-stick skillet. Sauté over low heat until turkey is thoroughly cooked.
Mix in cooked rice, brown sugar, vinegar, all spices, 1/4 cup of the tomato sauce, and the tomato paste
Stuff peppers with the meat mixture.
Place upright in a 2-quart casserole dish that has been coated with cooking spray.
Place any remaining mixture around the peppers in the dish.
Pour remaining tomato sauce over peppers.
Bake for 1 hour