Intro (Vic Reminisces/That Fateful Day):
I grew up in Bedford, NY. You may know of it as the place where Martha (mah gurl!) spent her house arrest days.
What you may not know, is it is has a pretty sizable wild turkey population. Not sure if you’ve ever seen a wild turkey up close, but those things are massive (and terrifying)! Typically, they’re not known as dangerous animals….UNTIL NOW.
The year was 2002, and I was playing with my friends at the farm near my house. Now, I have always been afraid of birds–anything with wings really. They’re the only animal with the distinct advantage of attacking humans from their most vulnerable direction…above. I know, chilling right?!
Anyway, I was innocently playing with my friends, when suddenly, a flock of wild turkeys appear in the distance. My idiot friends wanted to take a closer look, and in an effort to look so super cool, I went along too. BIG MISTAKE.
I’ll spare you the details–but to make a long story short–my idiot friend threw a stick near the turkeys and they started freaking out and flapping their wings. As I mentioned… not really cool with wings. We went to run away and, OF COURSE, I trip and fall to the ground. The turkey comes up behind me and Icannot make this up…the turkey…bit me in the ass… IT BIT ME IN THE ASS!
I swear to you, I ran halfway across that farm with the speed of 1,000 horses.
That may have been the scariest day of my life. That turkey almost had me. I was almost a goner that day. But, I am stronger from it now.
Plus… turkey is freakin’ delicious.
Turkey Stuffed Peppers w/ Simple Marinara
Stuffed peppers are so great. They’re so versatile. You can put just about anything in them, eat them for lunch or dinner–maybe even breakfast! (stuffed peppers omelette, anyone?)
For today’s recipe, we will be using my archnemesis: turkey.
Note: We will also be using rice to stuff the peppers. I used microwavable instant rice this time. But, I am a huge fan of preparing a large batch of some sort of grain over the weekend, to be used easily throughout the week. Up to you!
Preheat the oven to 350°.
Prepping the peppers:
Your first step here will be to prepare the peppers to get stuffed! Cut the tops off the peppers and scoop out the seeds from the inside. Rinse them under water to help wash away the seeds and dirt.
Next, dice up the top parts of the peppers into small chunks. Yes, you can keep them intact and use them as little hats for your peppers, but I’ve always been a practical girl myself…
From there, place your pepper bowls into a baking dish with just enough water to fill the bottom of the dish. Drizzle the peppers with olive oil and sprinkle with salt and pepper.
Cover the baking dish tightly with foil, then bake in the oven while you prepare your filling. All about that multitasking! #timesaving.
Get That Sauce Goin’:
Red sauce flows through my veins. My muscles are made of meatballs. So anytime I have an opportunity to throw together a quick marinara sauce, I do it. I’m not sure if people realize how truly simple it is to make a tomato sauce…
It all comes from a simple can of tomatoes….well, ripe ones usually but we’re not kings and queens of England so let’s crawl before we run.
Besides the tomatoes, you there are two essential things that go into a marinara: olive oil and garlic. YUM.
First, you’ll want to peel and mince your garlic. Vic Trick: If you hit the wide part of your knife against them on your cutting board, the garlic will break away from the peel.
(Lazy Way Out: they actually sell pre-minced garlic in jars at the store; my friends and I call it “jarlic”…forget I said that)
Heat about 2 tablespoons of olive oil into a small sauce pot over medium-low heat. Add the garlic, Italian seasoning, red pepper flakes, salt and pepper.
Once the garlic begins to brown (and smell amaaaaaazing) then you can add your tomatoes. Let your sauce simmer on very very low, while you prepare the remainder of the meal. (Damn, multitasking again, I love it!)
Vic Trick: The more you cook the sauce, the less you’ll taste that the tomatoes came out of a can!
Finally the Filling!:
Now it’s time to show that turkey who’s boss…
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced peppers to the skillet and cook them until they begin to soften. Add your turkey and sprinkle with salt, pepper, Italian seasoning, and red pepper flakes. Cook until the turkey is cooked through.
Add your rice and parmesan cheese to your turkey mixture. YUM!
Now’s the time to TASTE YOUR FOOD! Check your seasonings and add as needed!
Once you’re seasoned, it’s time to… STUFF. THOSE. PEPPERS!!!
Pull the peppers out of the oven, remove the tin foil, stuff the peppers with your turkey mixture, top with a little more parmesan then throw them back in the oven to finish.
They’re done once the peppers are soft and the cheese is slightly browned (and fully delicious).
Sauce and Eat:
Last, but not least, top your beautiful pepper with your absolutely delicious homemade marinara sauce. As I’ve mentioned, I’m obsessed with marinara so I go nuts with it. But, the pepper is perfectly good on its own as well!
Full recipe below:
[yumprint-recipe id=’5′]
Happy Eating!
