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1⁄2 pound lean ground turkey
4 large red peppers, halved, cored, and seeded
2 stalks celery, finely chopped
1 small onion, finely chopped
5 cloves garlic, minced
1 cup cooked brown rice
1 cup Muir Glen fire roasted, crushed tomatoes
2 tsp. olive oil
2 tablespoons pine nuts
1⁄4 cup dried cranberries
1 tsp. ground cinnamon
1 tsp. ground coriander
1⁄2 tsp. ground cardamom
1/8 tsp. salt
Crushed red pepper to taste
Bring about 2 quarts of water to boil in a large, deep pot. Add
the red peppers and bring the water back to a boil over high heat.
Reduce the heat to low, cover and cook at a gentle boil for 10 minutes.
Drain well. Preheat oven to 350°. Heat the oil in a large nonstick
pan over medium-high heat. When it is hot, add the onions and celery
and sauté for 1 – 2 minutes. Add the garlic and ground
turkey and cook until turkey is no longer pink, stirring to break
up clumps. Add the tomatoes, brown rice, pine nuts, cranberries
and spices. Stir well to combine and remove from heat.
Fill each pepper half with turkey mixture
and place in a shallow pan. Place in the oven and bake until heated
through, about 20-30 minutes.
Makes 4 servings
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