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.

Ingredients-

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 

Instructions-

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.

Enjoy!

Turkey Ragu with Penne

Another pasta dish, I simply can't resist!

However, this is a healthier twist because I substituted pork/beef with turkey.

This is a wise choice because the entire meal will have less calories and fat.

Surprisingly, it does not affect the taste. This was absolutely delicious!

Ingredients- (makes several servings)

1. 500g Ground Turkey
2. 2 Cans of Chopped Tomatoes (with basil and oregano, optional)
3. 1 Large Carrot
4. 4-5 Celery Stalks
5. 1 Large Onion
6. Vegetable Oil
7. 4 Garlic Cloves
8. 4 tbsp. of Tomato Paste
9. 300g of Penne Pasta
10. Grated Parmesan Cheese
11. Salt
12. Pepper
13. 1/2 tsp. of Basil
14. 1/2 tsp. of Oregano
15. 1/2 tsp. of Powdered Garlic
16. 1/2 tsp. of Sugar
17. 1/2 tsp. of Salt-Free Garlic Herb Seasoning Mix (optional)

Instructions-

1. Wash and clean vegetables. Chop carrots, onion, and celery.
2. Preheat large sauce pot with a thin layer of vegetable oil.
3. Add chopped onions and cook for one minute.
4. Add sugar to the onions and stir.
5. When onions brown, add chopped carrots and celery. Add salt to taste.
6. Cook with lid covered and stir frequently.
   *Add water if necessary to prevent burning.
7. After about ten minutes of cooking, add two cans of chopped tomatoes. Add herbs.
8. Cook on low heat for about 1 hour. Stir occasionally.
9. In the meantime, preheat skillet with 1 tablespoon of vegetable oil.
10. Add ground turkey and cook. Add salt and plenty of freshly ground black pepper.
11. Add a pinch of basil, oregano, and powdered garlic to the meat.
12. When the meat begins to brown, add 3 tbsp. of tomato paste and stir.
13. Cook for about two more minutes then remove from heat and set aside.
14. When the tomato sauce has been cooking for about an hour, check the vegetables.
15. When vegetables are soft, remove sauce from heat and let it slightly cool.
16. Once the sauce is cooled, blend thoroughly with a blender.
17. Add cooked meat to the blended sauce and stir. Reheat entire turkey ragu sauce.
18. Simmer for about twenty more minutes
19. In the meantime, cook penne pasta al dente.
20. Combine sauce and pasta, and serve with grated Parmesan cheese. Delicious!

Enjoy!