I honestly didn't think it would actually happen, but guess what? My veggie garden is growing! While the sugar snap peas are definitely taking the lead, our tomatoes and bell peppers are also starting to pop up. I am one happy camper. Or gardener, I guess I should say!
One of my favorite summer recipes is stuffed bell peppers. I found a stuffed pepper recipe in Real Simple a few years ago and have tweaked it to make it my own. Now it's a favorite around my house! While I usually make this with store bought peppers, I am pretty sure it will only get better with my very own straight-from-the-garden peppers!
Michelle's Stuffed Bell Peppers
-4 bell peppers (I prefer the sweet red ones!)
-box of couscous (I love the Near Eat whole wheat roasted garlic)
-1/2 lb. ground turkey
I'm not big on measurements (a dash of this, a hint of that... you get the picture!), so you'll have to bear with me on getting this recipe on paper.
-Brown the ground turkey. When the turkey is almost completely cooked, I throw in a clove (or two) of fresh garlic, to brown. Just for a little extra flava.
-Cook the box of couscous according to the package. Easy enough.
-Hollow out and chop the tops off of the bell peppers. Make sure you pick short, squatty peppers- much easier to use than tall, skinny ones.
-After draining the turkey (and garlic), mix with the cooked couscous, feta cheese (I probably use somewhere around a cup) and freshly chopped scallions.
-Pack the mix into each bell pepper... the more full, the better!
-Top each pepper with another tiny dash of feta cheese and a few scallions.
-Bake the stuffed peppers at about 400 degrees for 45-50 or so minutes. If you like the peppers a bit crunchy, take them out at about 35 minutes. Another heads up- I usually bake the peppers in a Corningware dish instead of a cookie sheet, that way they can be "saved" if they happen to fall over in the oven. Yes, I learned that the hard way.
And that's it!! Stuffed peppers a la Michelle. Fresh, fabulous and fun- the perfect summer dish!
I'm sharing at Rhoda's summer recipe party.