Turkey stuffed peppers

September 4, 2010

Turkey Stuffed Peppers,
Williams Sonoma Backyard BBQ, pg 49

I modified their recipe to accommodate the ingredients I had. I had ground turkey breast that needed using soon, so I used that instead of turkey sausage that they called for. This is my adaptation:

6 green bell peppers (or mixed colors)
1 pound ground turkey breast
2 medium yellow onion, chopped
4 gloves garlic, minced
1 T curry powder
1 T dried oregano
1 T dried thyme
½ tsp ground pepper
1 tsp sea salt
1 egg, slightly beaten
1/3 cup chicken broth
1 cup cooked white rice
3 T dried bread crumbs
2 T grated Parmesan cheese
1 T olive oil

Start the grill.

Cut the tops off the bell peppers and seed the peppers. Chop the tops and set aside.

Combine the remaining ingredients and the chopped pepper in a large mixing bowl. Mix together using your hands or a wooden spoon. Stuff the peppers.

Grill over a medium-hot fire for about 40 minutes or until the peppers are tender when pierced with a fork.

Notes: Since turkey breast is bland, I added extra spice (noted in the recipe above). If you’re using Italian style turkey sausage, omit the oregano and thyme, reduce the salt to ¼ tsp, reduce the garlic to one clove, reduce the onions to one. If you're using ground turkey (mixed with dark meat, not just the breast) omit the olive oil because it has enough fat.