I’ve been under the weather this week, and I am in desperate need of some comfort food! But, given that I spent the last two months chowing down on ‘comfort food’ (i.e. anything I could get my hands on that looked edible), I thought I should aim for something a *bit* more healthy. Today’s compromise? Italian stuffed green peppers. The part-skim mozzarella lightens it up a bit, while still providing melty, cheesy goodness.
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 lb ground turkey
- 1/2 c breadcrumbs
- 1/3 c pine nuts
- 1/3 c catsup
- 1 tbsp Worcestershire sauce
- 2 tbsp Tuscan seasoning (or any other Italian blend)
- 8 oz fresh, part-skim mozzarella
- 4 large green peppers
Preheat oven to 350*. In a large skillet, brown turkey. Stir onions and garlic together in olive oil over medium-high heat for 5-6 minutes. Turn the heat down to low and let caramelize, stirring occasionally. Cut mozzarella in two; finely chop half of the block, and slice the remainder into 4 one-ounce pieces. In a stainless steel bowl, combine browned turkey, breadcrumbs, pine nuts, catsup, Worcestershire, Tuscan seasoning and chopped mozzarella; stir well. Take onion/garlic mixture off heat and put to side. Cut 1/4 top off of each pepper and gut it, discarding innards and seeds. Wash thoroughly with cold water. Mix cooled onion/garlic mixture into meat. Pack each pepper evenly with meat. Once filled, top with 1 ounce slice of mozzarella. Arrange peppers in a shallow baking dish, topping with any extra meat mixture. Bake at 350* for 45 minutes.
Serves: 4; Time: 30 minutes for prep; 45 to bake.
Wine pairing: Wild Horse Pinot Noir