today’s recipe comes to you courtesy of a still rainy day and a trip to the store that had me wandering and tapping into my inner rumbly tumbly.
It all started when I saw watermelon on sale… And where there’s watermelon,there’s feta. And since I was buying the feta, I decided to include it in my stuffed peppers. A quick look around the kitchen when I got home, and voila!
Turkey-Stuffed peppers with dried cranberries, pine nuts and feta
1 pound ground turkey breast
1 cup cooked whole grain rice
1/2 cup dried cranberries
1/4 cup red wine
1/2 cup crumbled feta cheese
1/4 cup pine nuts ( you could sub a less expensive nut, maybe walnuts? I just happened to have these in my fridge )
Big handful of flat leaf parsley
1 large egg
A few gratings of nutmeg
1tsp ground cinnamon
1/2 tsp ground ginger
Start my charring your peppers. Simply place over a gas fire or under the broiler. You can skip this step, but I really think it adds flavor. Using tongs, careful place on cutting board allowing to cool.
Meanwhile, toast pine nuts in small cast skillet over medium heat. Watch carefully.. They burn quickly.
Pour wine over cranberries and heat up either in small pot on the stove or in the microwaves. This reconstitutes them and add tons of flavor
When peppers are cool enough to handle, slice in half and remove seeds. Place peppers in a lightly oiled baking dish .
Chop parsley fine and mix with turkey, egg, rice,pine nuts, feta, cranberries ( with juice) and spices, season with salt and pepper.
Divide mixture into 6 portions and carefully stuff each pepper .
Cover with foil and bake at 350 until internal temp is 165. Remove foil, sprinkle with a bit more feta and let cook an additional 5 minutes.
Serve alongside a salad!
A balsamic glazed like I used in Goat cheese and beet salad would have been perfect as a drizzle on top, but I was surprisingly out of balsamic vinegar! Must buy some soon!
Other stuffed recipes