Page 19 - Florida Sentinel 8-23-19

Recipes
Colorful and crispy, peppers of all colors stand up well when baked. Pick your favorite varieties at the market right now and stuff them full of everything from cheese to quinoa.
ITALIAN STYLE TURKEY STUFFED BELL PEPPERS
CHEESY BUFFALO CHICKEN STUFFED PEPPERS
Ingredients:
• 5 medium green, red or yellow peppers
• 2 teaspoons olive oil
• 1-1/4poundsextra-leanground turkey (99% lean)
• 1 large onion, chopped
• 1 garlic clove, minced
• 2 teaspoons ground cumin
• 1 teaspoon Italian seasoning
Directions:
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 medium tomatoes, finely chopped
• 1-3/4 cups shredded cheddar- flavored lactose-free or other cheese
• 1-1/2 cups soft bread crumbs
• 1/4 teaspoon paprika
Ingredients:
• 3 bell peppers
• 1/2 cup chopped onion white or yellow • 2 small jalapenos seeds and stems re- moved (3 tbsp diced)
• 1 heaping cup chopped cooked chicken*
• 4 oz grated cheese (preferably pepper jack + cheddar)
• 3 tbsp Hot sauce
Directions:
1. Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray.
2. In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in toma- toes, cheese and bread crumbs.
3. Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until heated through and peppers are tender, 20-25 minutes.
• 1 tbsp butter melted
• salt and pepper to taste
GREEK-STYLE STUFFED PEPPERS
1. Pre-heat oven to 400 degrees F.
2. Cook chicken via your preferred method if you're not using up leftover chicken from a previous meal or meal prep-a-thon.
3. Next slice the top off of one of the peppers (horizontally like a lid) and chop the ring of bell pepper around the stem so you have 1/3-1/2 cup of diced bell pepper. Set aside.
4. Slice each remaining bell pepper in half.
5. Hollow out each pepper, removing stem, seeds, etc...
6. Lay pepper halves on a baking sheet and cook for 8-10 min-
utes until al-tente or for 10-15 minutes for softer peppers.
7. While the peppers cook, sauté your onion, jalapeños and bell
pepper until tender.
8. Add your chicken along with roughly 75% of the cheese, hot
sauce, and melted butter.
9. Season with salt and pepper, to taste.
10. Stuff your peppers to the brim with filling and top with re-
maining cheese.
11. Return peppers to the oven and bake for an additional 10
minutes until hot and melty.
Ingredients:
• 1 pound lean ground beef
• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 medium zucchini, coarsely grated (about 2 cups)
• 1 small onion, minced (about 1 cup)
• 1/2 cup bulghur
Directions:
• 1 egg, lightly beaten
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• Freshly ground black pepper
• 3 red bell peppers, halved length- wise, cores and ribs removed
• 2 (14 1/2-ounce) cans low- sodium stewed tomatoes, finely chopped
• 1/3 cup crumbled feta cheese
1. Preheat the oven to 350 degrees F.
2. In a large bowl combine the beef, spinach, zucchini, onion, bulghur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
3. Arrange the pepper halves cut side up in a 9 by 13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.
Ingredients:
• 1 1⁄2 cups bone broth or chicken stock
• 3⁄4 cup Organic Quinoa Grain
• 2 tbsp olive oil
• Salt and pepper
• 1 onion diced
• 4 green onions thinly sliced
•11⁄2tspcumin
• 1⁄2 tsp paprika
• 1⁄4 tsp cayenne
• 1 14.5 ounce can diced tomatoes
• 1 cup grated Mon-
SOUTHWEST BEEF & QUINOA STUFFED PEPPERS
• 2 red bell peppers, • 2 cloves
halved and seeded
• 2 yellow bell peppers. halved and seeded
Directions:
garlic
minced
• 1 pound ground beef • 1 1⁄2 tsp chili powder
terey Jack cheese • 2 limes cut wedges
into
1. Preheat oven to 400 degrees. Bring broth and a pinch of salt to a boil in a small pot. Once boiling, add quinoa. Cover and cook on low heat for 15-20 minutes. Alternatively, you can cook it in the Instant Pot.
2. Arrange the pepper halves on a baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle with salt and pep- per. Bake until softened.
3. Meanwhile, heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add onions, green onions and garlic, cook for 4-5 minutes, until softened. Add ground beef and break up as it browns, 3-4 minutes. Stir in chili powder, cumin, paprika and cayenne and cook for an additional 30 seconds. Add in tomatoes and let sim- mer for 5 minutes. Stir in cooked quinoa and season with salt and pepper.
4. Fill peppers with beef mixture and sprinkle with cheese. Bake 10 minutes. Serve with lime wedges.
FRIDAY, AUGUST 23, 2019 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 7-B