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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese 4star, Eat-lf mail, Entreé, Groundmeat, Rice 4 Servings

INGREDIENTS

1 Sweet onion
2 c Water
2 Dried serrano peppers, stems
removed
1 t Virgin olive oil
1/2 c Red bell pepper, strips
1/2 c Chopped mushrooms, fresh
6 oz Turkey breast, ground
crumbled
1 T Madeira, or dry sherry
1/2 c Stewed tomatoes, roughly
chopped
2 T Low sodium chili sauce, or
catsup
1/2 c Lowfat chicken broth, low
salt
1 Clove minced garlic
Fennel seeds, crushed
1/8 t Rubbed sage, or more
1/4 t Dried rosemary
Dried mint flakes, pinch
6 Hot sauce, to taste
2 T Minced parsley
1 T Chopped fresh cilantro
x-
1 Red bell pepper, cored for
stuffing
1 Yellow bell pepper, cored
for stuffing
x-
1 c Cooked white rice, chilled
1 c Cooked navy beans, rinsed
and drained
1 pn Grated orange rind, optional
1 c Shredded cabbage, napa or
savoy
1 Stewed red ripe tomatoes
Italian seasoned
1/4 c Mild picante sauce, Pacetm
x-
Four crowns, or
16 oz Broccoli, steamed

INSTRUCTIONS

Cut an 'x' into both ends of the onion. Place in a wok. Cover with
water (about 2 cups) and bring to a boil; boil 3 to 4 minutes with  one
end down, then flip, and boil 2 to 3 minutes on the other. Remove  the
onion to a collander and cool under cold water. Reserve the onion
water in a bowl with a spout. Put the dried chili peppers in that hot
water and set aside.  Chop the onion. Dry wok with paper toweling; heat
oil in wok; saute  mushrooms, bell pepper, and onion over medium to
medium-high until  mushrooms are soft and fragrant. Add the ground
turkey to the wok's  center, crumble and stir fry until no longer pink.
Increase heat; add  madeira and deglaze. Add tomatoes, chili sauce or
catsup, and broth.  Bring to a gentle boil. Add garlic. Reduce heat and
add seasonings.  Add about 12 fennel seeds, and pinches of sage,
rosemary and mint  leaves. Add hot pepper sauce, to taste. Then stir in
parsley and  cilantro; the rice and beans. Add optional orange zest.
Moisten with  some of the reserved onion water, as desired.  Steam the
peppers until crisp tender (7 to 10 minutes depending on  microwave or
steamer). Test after 5 minutes; do not let them get too  soft.  Preheat
oven to 375F. Layer a small casserole with shredded cabbage  (Chinese,
napa or savoy). Stuff each pepper and stand upright in the  casserole.
Distribute the leftover stuffing around the peppers. Bake  covered for
15 minutes. Bake uncovered for 10 mins.  SAUCE: Put the two sauce
ingredients in the wok. Bring to a boil;  reduce heat to medium,
medium-low and simmer (15 minutes). If the  sauce reduces too much,
thin with remaining onion water. Optional:  put the serrano chilies in
the sauce.  Serve: plate half a pepper, 1 crown broccoli and some
sauce. Have  extra shredded cabbage on hand.  MC estimates 332 cals,
5.5 g fat, 14.0% CFF. Use low-salt stewed  tomatoes. Delightful tongue
teaser! The cilantro is not a distinctive  element; instead it blends
or balances with the other flavors. Could  be served to guests: prepare
ahead.  Inspired by a photo iof Bob Wiseman's "Basque-Style Stuffed
Peppers"  in Healthy Southwestern Cooking (1995: ISBN 0-87358-618-2).
His  version used lamb, beer, pimientos, more wine, flour, crumbs and
more  tomatoes sauce, baked on the stove top in a dutch oven.  PANTRY:
Papaya-Habanero Hot Sauce with Passion or other southwestern  or Latin
American sauces. One Mayan or two Cipolline, Pearl,  Shallots, etc.
Small navy beans cooked in a small amount of onion,  orange peel, and
thyme. * Jasmine rice blended well.  continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1628
Calories From Fat: 912
Total Fat: 102.9g
Cholesterol: 426mg
Sodium: 4603.9mg
Potassium: 1898mg
Carbohydrates: 81.6g
Fiber: 18.2g
Sugar: 12.1g
Protein: 105.9g


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