Hi and thank you for visiting my blog. My name is Tina, I am 42 years old and married to a wonderful man named Robert. I live in the Cleveland, Ohio area with my husband and our two pugs, Koko and Lucy and a special kitty, named Trixie.

I am of Italian decent and love to cook not just for my family but for everyone! I have a lot of weeknight dinner guest and try to keep it casual but delicious! My Mom passed away a few years ago and was my great teacher.

In 2012 I have changed the way I eat. A real lifestyle change to be healthier, eat a nutrient dense diet and remove all processed foods, refined flours and sugars from our diet. I do cook a lot healthier than my Mom did and do a lot more vegetarian meals, poultry and fish. I'm trying to find a way to keep the traditions of family, friends and good food in my house always.

I plan to post my weekly menus, update with new recipes, health information and articles and how to eat mostly organic in an economical way. I will also periodically post personal updates of my journey to regain health and hope.

Tuesday, August 21, 2007

Stuffed Peppers, Mexican Style

This is how I chose to use my purple peppers. They were a great choice in this stuffed pepper recipe. The peppers were more sweet and less stiff than the traditional green peppers. The deepest purple peppers turned a light green and this is one that had a little red to it, turned a yellow/orange color. This recipe will definately be in the rotation from now on.

Stuffed Peppers, Mexican Style

1.2 lbs. lean ground turkey

4 large bell peppers (I used purple)

1 cup of cooked white rice

1/2 medium onion, diced fine

1 Tbsp. Cumin

1 Tbsp. Chili powder

1/2 tsp. salt

4 Tbsp. salsa

32 oz. Spicy V-8 Juice

1) In a large bowl mix together turkey, cooked rice, onion and seasonings. Blend well.

2) Cut tops of peppers and discard membrane and seeds.

3) Stuff meat/rice mixture into peppers and place in an oven safe covered casserole.

4) Top each pepper with 1 Tbsp. salsa and pour V-8 in casserole to about 1/2 way up each pepper.

5) Cover, bake at 375 degrees for 30 minutes and uncovered for an additional 30 minutes or until meat is cooked through.

Served with Irish Corn Bread and Black Bean and Corn Salad from All Recipes


wrightx2 said...

That salad looks so great!

SecretlyEloped said...

Ok, this is probably a stupid question, but you cook the turkey before your mix the stuff right?? H has been wanting me to cook stuffed bell peppers for a while now... I may just have to try this! Thanks!

A Real Librarian said...

Tina - your cooking makes my mouth water. I can't wait to try these stuffed peppers!!!