Friday, February 26, 2010

Stuffed Peppers with Turkey and Orzo

Hey all!!! It's meee..... I have had so many new recipes but I haven't been in the mood to post. Here's a really yummy recipe!

Again, it's my own creation. Don't have a lot of exact measurements... it's sort of like my life... everything just thrown in and hoping it'll turn out ok :)

Stuffed Peppers with Ground Turkey and Orzo

4-6 Green Peppers/Red Peppers/Yellow Peppers/Whatever color you fancy
3/4 - 1 lb Ground Turkey (depending on how many peppers you make)
1/2 C Orzo
1 14 oz Can Diced Tomato
1 8 oz Can Tomato Sauce
1 Onion Diced
2 cloves Garlic Minced
1 Tablespoon Worcestershire
1 Teaspoon Hot Sauce (Optional)
1 Teaspoon Red Pepper Flakes (Optional)
Sprinkle of Cheddar Cheese
1 14 oz Chicken Stock

Heat oven to 400 degrees.

Cook Orzo until al dente (look at package directions) and set aside. Meanwhile, brown ground turkey. Add onions and garlic and cook until onions are soft, about 5-8 minutes.

Cut the top of the green peppers off and scoop out the ribs and seeds from the peppers. SAVE THE TOP OF THE PEPPERS. Cut them up (around the stem of course) and use them in the filling, use all you can!! Set peppers in a baking dish, preferably one that keeps the peppers tight together and set aside.

Cook the filling until the peppers are soft, shouldn't take that long. Add tomatoes, orzo, worcestershire, hot sauce, pepper flakes, salt and pepper. Cook for about 5 minutes. Taste the mixture to make sure there is enough seasoning. Fill all the peppers up VERY LIBERALLY. Pour the chicken stock in the baking dish until it comes half way up the peppers. Sprinkle each pepper with some cheese, you can omit. Cover with lid or foil and bake at 400 degrees for 35-45 minutes, or until tender.

Eat... and enjoy.

(I served mine with garlic bread, *no potatoes GASP, and corn.)