I could eat stuffed peppers every day of my life. My mother made them exceptionally well (I have come to realize), which may be the reason they are one of my favorite meals. My mom’s recipe included canned tomato soup, an all-too-common ingredient in 1970’s recipes. Although this combination tastes great, we at superman cooks believe that fresh ingredients are always best. This recipe is no exception.We started with garden-fresh banana, sweet, and hot peppers that we picked in our back yard. Although any kind of pepper will do, I like a mix of hot and sweet for that “surprise” in every bite (Jackie doesn’t like surprises, so I make sure the mild sweet ones are set aside just for her). We used seasoned ground turkey as a healthier (but just as satisfying) stuffing for our little guys. I also added some crumbled some pistachios for a nutty crunch.Jackie is not a big fan of peppers in general, but over the years I have won her over with this recipe. There is something about this savory flavor combination that gets us every time. It may help that I always serve them with mashed potatoes (like my mom did). She understood that “perfect bite” always consists of meat, veg, and potato. I like the pepper-flavored tomato sauce poured over the top of the mashed potatoes, almost like a gravy. Just thinking about it makes me lick my lips. Mom would be proud.
A no beef version that is tasty, nutty and has a touch of heat to keep you wanting more.
- 1 lb ground turkey
- ¼ C chopped pistachios
- 1 TBSP Dijon mustard
- 2 Slices whole wheat bread
- ½ C milk
- 1 28 oz can crushed tomatoes
- ½ C parmesan cheese
- 3 TBSP olive oil
- 2 eggs
- fresh chives
- 10-12 banana peppers
- Place bread in a medium-sized bowl. Pour milk over bread and set aside for 10 minutes.
- In another bowl, add turkey, eggs, chopped nuts, mustard and milk along with soaked bread.
- Mix thoroughly until well combined.
- Preheat oven to 375 degrees
- Slice peppers in half length wise and remove seeds and stems.
- Coat bottom of 10x13 baking dish with olive oil.
- Stuff each half pepper with turkey mixture and lay pepper side down in baking dish.
- Continue until all peppers are stuffed.
- Cover peppers with crushed tomatoes and cover pan with foil and bake for 45 minutes.
- Remove from heat and sprinkle parmesan cheese.
- Garnish with snipped fresh chives.