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Wednesday, February 29, 2012

A Yummy For Y'all!

A Yummy For Y'all

It's been AGES (yes, I'm dramatic) since I've shared a Yummy with y'all. And maybe even longer since I've shared one of my favourite recipes. Today, I decided to combine the two and share an actually yummy Yummy!

(Though, don't be fooled. I'm currently not cooking. Anything. Unless cereal and peanut butter and jelly sandwiches, served with a side of Wavy Lays, counts. I should probably be ashamed. Alas, I'm not. I'm lucky if I don't fall face first into my bowl of milk every night. I'm still exhausted. Where is my second trimester energy burst?)

This recipe is from the hilarious Bethenny. Y'all know how much I adore her. I've made these peppers several times. The pine nuts and the feta (though those may seem like unusual ingredients) make these SHINE. And even though I'm still completely adverse to meat, I think I could handle the ground turkey. As long as Hubby Dear browned it for me.

Stuffed Peppers

Servings: 6

    6 bell peppers
    1 pound of turkey meat
    1 cup of cooked quinoa
    1/2 large onion, chopped
    2 cups of jarred tomato sauce
    1 1/2 tsp. of garlic salt
    2 tsp. of Tabasco
    2 1/2 tsp. of Worcestershire sauce
    1 tsp. of salt
    1 tsp. of pepper
    1 tsp. of chili powder
    2 tsp. of fresh thyme
    1/3 cup of feta cheese
    2 Tbsp. of toasted pine nuts
    1 pinch of parsley for garnish

1. Cook quinoa per directions. (Remember: You will only need 1 cup of the cooked quinoa for this recipe. Make sure and do not use the entire pot of quinoa you are boiling. Been there. Done that.)
2. Crumble turkey meat with a wooden spoon over medium heat. Cook until no longer pink.
3. While turkey meat is cooking, chop the tops and bottoms of peppers into pieces and combine with the onion, garlic salt and tomato sauce. Sauté over medium heat and add remaining ingredients, except the feta and pine nuts
4. Combine the above with the cooked turkey, quinoa, pine nuts and feta cheese. (Save a small amount of the feta to sprinkle on the tops later.)
5. Remove the inside of the peppers. Portion the mixture into each of the peppers and place them on a baking sheet. Top with feta cheese. Bake for 30 minutes.

Bon appetite!


Autumn said...

Oh your poor little pregnant digestive system! Though it was many years ago, I still remember that all I wanted was canned Spaghettios. And then there was the Eagle Brand condensed milk. I would eat it out of the can with a spoon. Hormones are hell, aren't they?

The Leightons said...

Hormones ARE bananas, Autumn. But your Eagle Brand craving is brilliant. And, if I'm being honest, I've eaten it straight out of the can. Many times. Not preggers.

I'm headed to my pantry now. I always keep several cans "in stock." I think it will be perfecto for my "second breakfast/first lunch" this morning.