Today is my first Kelly's Korner Show Us Your Life posting and today's topic is Dinner. I may have mentioned, but Mr. Kingston and I have used quite a few of the recipes found on Jaye's cooking blog. Jaye is also a Phoenix bride and I "know" her through The Knot. We have made the turkey stuffed peppers recipe quite often - probably almost weekly - and have modified it slightly to our liking. It's super easy and fast and we both enjoy making it, though I admit Mr. Kingston's version beats mine. Jaye's recipe calls for a chicken boullion cube instead of the vinegar, but we substitute because it's too salty for me. We do a lot of this recipe by taste, so the measurements are estimates.
Turkey Stuffed Peppers
1 lb extra lean ground turkey breast
4 Peppers (any color) halved and cleaned of seeds
1 can diced tomatoes
1 package Uncle Ben's 90 Second long grain and brown rice (Jaye's recipe calls for 1/2 cup rice, so this was a substitute)
1/2 onion, minced
Cumin, parsley, garlic powder to taste
1/4 red wine vinegar - I believe that's about how much he uses
1/4-1/2 water if needed if the mixture is too dry
Preheat oven to 400 degrees. Brown turkey in a pan. Once turkey is cooked, add the remainder of the ingredients (minus the peppers) and spice it up to your liking. Fill the peppers and place on a cookie sheet. Bake for about 20 minutes until the peppers are softened. We have actually also tried giving the empty peppers a head start for 5 minutes and that works well too. Super easy and delicious!
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