Saturday, February 8, 2014

Stuffed Red Bell Peppers / Turkey Version

         Wow, two months flew by without me updating my blog. It takes time and motivation to study medicine, and sometimes we have to miss out on things we enjoy doing the most, but only for a short while. Balance is the key to success. I've probably repeated that statement many times on my blog.

I tried this recipe back in December during my Christmas break, and my family and friends loved it. The stuffed red peppers taste better after they have really absorbed all the flavors, reheat the next day and really taste how delicious this meal is.


1. 6 Red Bell Peppers
2. 500g Ground Turkey 
3. 200g Parboiled Rice
4. 1 Small Onion
5. 150g Feta Cheese
6. 1/2 Cup of Chopped Parsley
7. Salt (add to taste)
8. Black Pepper (add to taste)
9. Paprika Powder (1/2 tsp.) 
10. Herbs Mix (oregano, basil, thyme, rosemary)
11. Homemade Garlic Sauce (click here for recipe)
12. Olive Oil 


1. Prepare meat in a large bowl. Add herbs with plenty of salt and pepper to taste.
2. Finely chop one small onion and add to meat. 
3. Cut feta cheese into small cubes or crumble and add to meat.
4. Finely chop fresh parsley and add to meat. Set aside.
5. Cook 200g of rice according to package. Set aside to cool.
6. Add cooled and fluffed rice to meat. Mix very thoroughly with hands.
7. Set aside in fridge for about 24 hours.
8. Next day, wash and prepare red bell peppers. Cut the head and remove insides.
9. Do not remove the "cap" of the pepper, save for later, they will baked, too.
10. Spray or oil the red peppers on the inside with a sprinkle of salt.
11. With a spoon, stuff each red bell pepper with a generous portion of the meat stuffing.
12. Add the red bell pepper "cap" on top and set aside.
13. Preheat oven to 180C/350F.
14. Bake for about **50minutes.
15. Serve with chilled garlic sauce.

**Baking time must be adjusted accordingly. I baked my stuffed peppers for about 1 hour and the peppers were almost falling apart because they were so well cooked. If you prefer a more al dente dish, do not bake for more than 50 minutes.


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