Pella Chronicle

March 25, 2013

Cheese Stuffed Sweet Peppers

By Clint Brown
The Chronicle

Pella —


2 lb ground white turkey
5 clove garlic, minced
1/2 sweet onion, chopped
2 tsp italian seasoning
1 tsp dried basil
1 tsp mrs. dash tomato and basil
1 tsp granulated onion
1 tsp cracked black pepper
2 can(s) (15oz) diced tomatoes w/oregano, basil and garlic, no salt added
4 oz tomato paste, no salt added
2 c fresh tomatoes
1 Tbsp white sugar
1 tsp lemon juice
  salt and pepper to taste
  mini bell peppers
16 oz light ricotta and/or greek yogurt
8 oz provolone
6 oz asiago or parmesan
1 egg



These cute little peppers are great for this recipe, but any sweet pepper would work.
Place garlic, onion, turkey in soup pot with about 1 tbsp. of olive oil. Cook on low till almost done, add canned tomatoes, tomato paste, and fresh diced tomatoes. Also add dry seasonings, sugar and lemon juice.Simmer 30-40 min. Taste and reseason if necessary. Add salt & pepper at this point.

NOTE: I like to put my fresh and canned tomatoes in the food processor and pulse them to remove some of the chunks.
NOTE: To reduce the fat and sodium, you can sub some or all of the ricotta with greek yogurt. Mix together ricotta, provolone and most of asaigo or parm and egg. (Reserve a little parm to garnish after cooking). Cut stems off of peppers and remove seeds. Stuff peppers.
Laddle a small amount of sauce in bottom of baking dish, lay peppers on top, then top with sauce. Bake 375° for about 35-45 min. till bubbly. Serve and garnish with grated asaigo or parm.