| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
|
4 |
Servings |
INGREDIENTS
| 1 |
|
14 1/2-ounce stewed |
|
|
tomatoes |
| 1/2 |
c |
Italian-seasoned dry bread |
|
|
crumbs |
| 1 |
|
Egg |
| 1 |
|
Onion, finely chopped |
| 1 |
|
Garlic clove, minced |
| 2 |
t |
Chili powder |
| 1 |
t |
Salt |
| 1 |
lb |
Ground turkey |
| 1/2 |
c |
Fresh or defrosted frozen |
|
|
corn kernels |
| 4 |
|
Green bell peppers, about 4 |
|
|
ounces each tops cut |
|
|
off |
|
|
seeds and ribs removed |
INSTRUCTIONS
Drain the stewed tomatoes, reserving the juices. Measure 1/4 cup of
the juices and set aside. Place the stewed tomatoes and the remaining
juices in a 3 1/2-quart crockpot. In a medium bowl, combine the
reserved 1/4 cup tomato juices, the bread crumbs, egg, onion, garlic,
chili powder, and salt and mix well. Add the ground turkey and corn
and mix well. Mound the turkey mixture into the peppers. Arrange 3
peppers in the crockpot, and balance the fourth on top of them. Cover
and slow-cook until the turkey stuffing is cooked through, 5 to 6
hours on low (200 F). Transfer the peppers to a platter and cover with
aluminum foil to keep warm. Transfer the tomatoes and cooking liquid
to a blender and process until smooth. Pour the sauce into a
sauceboat, and serve with the peppers. This sauce is also great over
hot cooked rice. Recipe is from Ready and Waiting by Rick Rodgers.
Posted to EAT-L Digest 28 Aug 96 From: Felicia Pickering
<MNHAN063@SIVM.SI.EDU> Date: Thu, 29 Aug 1996 18:06:42 EDT
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”