Hello out there! I’m super awkward and nervous right now. Am I on a first date or something?
I’m really not sure how to even start a blog post anymore let alone summarize what I have been up to because pretty much everything in my life has changed since I’ve last chatted with the blog world. Babies becoming toddlers, learning to walk and going to preschool, other babies starting first grade (still my baby), multiple major job changes and more. Yep, lots of change. I’ll spare you the gory details of it all until another blog post, maybe. One thing that hasn’t changed? Fall. Apparently, that still comes no matter how badly you want time to slow down. Who knew.
I kid, I love fall. Bring on fall. I have been cooking up a storm with some new fall-ish recipes and today we have a real winner.
Introducing, my Thanksgiving-Style Stuffed Peppers
I wasn’t a huge bell pepper fan as a kid but then they grew on me a bit as I got older. That being said, stuffed peppers still always seemed to be a bit “too much pepper” in one bite for me. Until recently! It’s all about cooking them well and, of course, the stuffing.
These are going to be repeated in my household, and thats coming from a non-pepper lover… or well, a sort-of-pepper-liker.
Basically, take the amazing flavors of Thanksgiving: turkey, pecans, cranberries… and a little blue cheese because #duh, there’s always a reason for cheese… shove them into a pepper and voila! Yummy fall-ness in a pretty little package.
Shut up, Sarah. We’re hungry! Onto the recipe!
- 1.5 lbs ground turkey
- 1/2 tbs minced garlic
- salt & pepper
- 1/2 tsp of poultry seasoning
- 2.5 tsp apple cider vinegar
- 2 tsp brown sugar
- 1/2 cup & 3/4 cup of vegetable broth (separated)
- 16 ounces wild rice, cooked
- 6 ounces diced pecans
- 6 ounces dried cranberries
- 6 bell peppers
- blue cheese to your liking
- Preheat oven to 350 degrees F.
- Heat olive oil in pan. Add ground turkey, garlic, a dash of salt & pepper and the poultry seasoning. Brown meat until cooked through.
- Add apple cider vinegar, brown sugar and 1/2 cup of broth to meat mixture. Simmer until reduced by half.
- In a large mixing bowl combine the meat mixture, cooked wild rice, pecans, and dried cranberries. Add a dash of salt and pepper to taste.
- Remove the tops of 6 bell peppers and hollow out the inside. Place them in a large roasting pan.
- Spoon meat mixture into the peppers, filling to the top. Pour remaining 3/4 cup of broth into the bottom of the roasting pan.
- Cook in the oven for 30 minutes.
- Remove from oven. Sprinkle the tops of the peppers with blue cheese. Place back in oven for 5 more minutes.
Are you going to try these?
What is you favorite way to make stuffed peppers?