Monday, November 17, 2008
Tri Colored Stuffed Peppers
1 green bell pepper
1 red bell pepper
1 yellow bell pepper (or orange)
1/2 pound ground beef
1/2 pound ground turkey
2 slices white bread cut into cubes
1 (28-ounce) can crushed tomatoes with basil
2 cloves garlic, minced
1 small onion, chopped
1 tablespoon chopped sage leaves, plus 6 to 8 whole leaves, for frying (i used dried, minced leaves)
A few dashes Worcestershire sauce
A few dashes hot sauce
Salt and freshly ground black pepper
1 tablespoon oil
Vegetable oil, for frying
Preheat oven to 400°
Remove core and seeds from peppers. Slice into 1 inch rings and place on nonstick baking sheet. You should get about 3 rings per pepper.
In a large bowl mix together beef, turkey, bread, 1/2 cup of the tomatoes, garlic, egg, onion, chopped sage, Worcestershire sauce, hot sauce, and season with salt and pepper.
Press meatloaf mixture evenly into pepper rings.
In a skillet over medium-high heat, add oil. Saute meatloaf rings on both sides until golden brown, about 5 minutes per side. Add remaining tomatoes to skillet and bake until cooked through, 20 to 25 minutes.
(optional- i couldn't find sage leaves- booo)
Meanwhile, in a small saucepan, heat 1-inch vegetable oil until a deep-fry thermometer reaches 325 degrees F. Drop sage leaves into oil and fry until golden, 1 to 2 minutes. Garnish meatloaf rings with fried sage leaves.
We had this with Mashed Potatoes. i like to make my potatoes with hot cream, un-salted butter & white pepper. i also RICE my potatoes into the hot cream mixture- it makes them so silky smooth it's amazing!!!
Enjoy & God Bless!