| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Italian |
|
4 |
Servings |
INGREDIENTS
| 1 |
cn |
(14 1/2-ounce) stewed tomatoes |
| 1/2 |
c |
Italian-seasoned dry bread crumbs |
| 1 |
lg |
Egg |
| 1 |
sm |
Onion, finely chopped |
| 1 |
|
Garlic clove, minced |
| 2 |
ts |
Chili powder |
| 1 |
ts |
Salt |
| 1 |
lb |
Ground turkey |
| 1/2 |
c |
Fresh or defrosted frozen corn kernels |
| 4 |
sm |
Green bell peppers (about 4 ounces each), tops cut off, seeds and ribs removed |
INSTRUCTIONS
1. 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.
2. 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.
3. 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.
4. 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
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