Stuffed Bell Peppers: Red-Green-Yellow-Orange-Purple
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Stuffed Bell Peppers: Red-Green-Yellow-Orange-Purple
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Instructions
  1. Preheat the oven to 400 degrees F.
  2. Lightly drizzle olive oil into a 13 x 9 x 2 inch baking dish.
  3. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend.
  4. Stir in the cheese and bread crumbs.
  5. Mix in the turkey.
  6. Cover and refrigerate the turkey mixture until chilled.
  7. Fill pepper halves with chilled turkey mixture, dividing equally and mounding slightly.
  8. Arrange the stuffed peppers in the baking dish.
  9. Pour the marinara sauce over the stuffed peppers.
  10. Bake uncovered until the vegetables are tender and beginning to brown.
  11. Insert meat thermometer, filling must register 165 degrees F.
  12. Cook about 45 minutes.
  13. Transfer the stuffed vegetables to a platter and serve.
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Red Bell Pepper and Broccoli Pasta Sauce
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Red Bell Pepper and Broccoli Pasta Sauce
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Instructions
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add red peppers, onion, and garlic, cook until soft, about 30 minutes.
  3. Bring a saucepan of water to a boil, salt lightly, and cook broccoli stems for a few minutes, then add florets.
  4. Cook broccoli until tender but still bright green, no more than about 10 minutes.
  5. Drain, break up slightly with a fork, and toss with the red bell pepper mixture.
  6. Season with salt and pepper, top with grated cheese, if desired, and serve immediately.
  7. Serves 4
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Grilled Tri-Colored Pepper Salad
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Grilled Tri-Colored Pepper Salad
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Instructions
  1. Place bell peppers on grill, skin-side down.
  2. Grill bell peppers for 10 to 12 minutes or until skin is charred.
  3. Place charred bell peppers in paper bag. Close bag; set aside to cool 10 to 15 minutes.
  4. Remove skin with paring knife; discard skin.
  5. Place bell peppers in shallow glass serving dish.
  6. Combine oil, vinegar, garlic, salt and black pepper in small bowl; whisk until well combined.
  7. Pour over bell peppers.
  8. Let stand 30 minutes at room temperature.
  9. Sprinkle bell peppers with cheese and basil just before serving.
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