Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Healthy Recipes

Seafood Recipes

Fish with Vegetable Sauce

Fish with Vegetable Sauce Recipe
9 oz Carrots,grated 1 Egg Salt Pepper Curry powder 5 tb Breadcrumbs 22 oz Fish Filet 2 tb Lemon...

read more

Red Bell Pepper Picante with Rice Beans and Turkey Recipe

Red Bell Pepper Picante with Rice Beans and Turkey recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Red Bell Pepper Picante with Rice Beans and Turkey recipe  PDF



1 small sweet onion
2 cups water
2 dried serrano peppers stems removed
1 teaspoon virgin olive oil
1/2 cup red bell pepper strips
1/2 cup chopped mushrooms fresh
6 ounces turkey breast, ground crumbled
1 tablespoon madeira or dry sherry
1/2 cup stewed tomatoes roughly chopped
2 tablespoons low sodium chili sauce or catsup
1/2 cup lowfat chicken broth low salt
1 clove minced garlic
Pinches of Seasonings: fennel seeds crushed 1/8 teaspoon rubbed sage or more
1/4 teaspoon dried rosemary
dried mint flakes pinch 6 drops hot sauce to taste
2 tablespoons minced parsley
1 tablespoon chopped fresh cilantro
1 large red bell pepper cored for stuffing
1 large yellow bell pepper cored for stuffing
1 cup cooked white rice chilled
1 cup cooked navy beans rinsed and drained
1 pinch grated orange rind optional
1 cup shredded cabbage napa or savoy
for the SAUCE: 1 can stewed red ripe tomatoes Italian seasoned
1/4 cup mild picante sauce Pace(tm)
Four crowns or 16 ounces broccoli steamed

Cut an ' ' into both ends of the onion. Place in a wok. Cover with water (about 2 cups) and bring to a boil boil 3 to 4 minutes with one end down, then flip, and boil 2 to 3 minutes on the other. Remove the onion to a collander and cool under cold water. Reserve the onion water in a bowl with a spout. Put the dried chili peppers in that hot water and set aside.
Chop the onion. Dry wok with paper toweling heat oil in wok saute mushrooms, bell pepper, and onion over medium to medium high until mushrooms are soft and fragrant. Add the ground turkey to the wok's center, crumble and stir fry until no longer pink. Increase heat add madeira and deglaze. Add tomatoes, chili sauce or catsup, and broth. Bring to a gentle boil. Add garlic. Reduce heat and add seasonings.
Add about 12 fennel seeds, and pinches of sage, rosemary and mint leaves. Add hot pepper sauce, to taste. Then stir in parsley and cilantro the rice and beans. Add optional orange zest. Moisten with some of the reserved onion water, as desired.
Steam the peppers until crisp tender (7 to 10 minutes depending on microwave or steamer). Test after 5 minutes do not let them get too soft.
Preheat oven to 375F. Layer a small casserole with shredded cabbage (Chinese, napa or savoy). Stuff each pepper and stand upright in the casserole. Distribute the leftover stuffing around the peppers. Bake covered for 15 minutes. Bake uncovered for 10 mins.
SAUCE: Put the two sauce ingredients in the wok. Bring to a boil reduce heat to medium, medium low and simmer (15 minutes). If the sauce reduces too much, thin with remaining onion water. Optional: put the serrano chilies in the sauce.
Serve: plate half a pepper, 1 crown broccoli and some sauce. Have e tra shredded cabbage on hand.
MC estimates 332 cals, 5.5 g fat, 14.0 CFF. Use low salt stewed tomatoes. Delightful tongue teaser The cilantro is not a distinctive element instead it blends or balances with the other flavors. Could be served to guests: prepare ahead.
Inspired by a photo iof Bob Wiseman's Basque Style Stuffed Peppers in Healthy Southwestern Cooking (1995: ISBN 0 87358 618 2). His version used lamb, beer, pimientos, more wine, flour, crumbs and more tomatoes sauce, baked on the stove top in a dutch oven.
PANTRY: Papaya Habanero Hot Sauce with Passion or other southwestern or Latin American sauces. One Mayan or two Cipolline, Pearl, Shallots, etc. Small navy beans cooked in a small amount of onion, orange peel, and thyme. Jasmine rice blended well.
from patH (phannemawizard.ucr.edu) to eat lf 4/25/97

Red Bell Pepper Picante with Rice Beans and Turkey recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
297 people have voted
Last Reviewed on 2018-09-25



Tuesday, Sep 25 2018 Download & Print Red Bell Pepper Picante with Rice Beans and Turkey recipe  PDF   Healthy recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Salsa Di Balsamella Bechamel Cream Sauce

New Cooking Recipes

Party Fodder
Party Fodder Recipe


12 oz Bo wheat che 10 oz Bo cheerios 6 oz Bite size rice che 5 oz Slim pretzel sticks 1 Or 2 cans mi ed nuts 1 lb Oleo or butter, melted 2 tb Worcestershire sauce 2 tb Garlic salt 1 Scant tbsp garlic powder PARTY FODDER Combine last four ingredients in large roasting pan. Add cereal and pretzels. Bake at 250 degrees for an hour, stirring every 15 minutes. Add the nuts during the last 15 minutes of baking. The size of cereal may vary, use your own judgment. ...

Cooking Magazines: Chex Mix Recipes » September 2018   Chex Mix recipes RSS   Thumsb up

Dish Of The Day

Freezer Bread Sticks

Freezer Bread Sticks Recipe
3 To 3 1/2 cups all purpose flour 1 1/2 ts Slt 1/4 ts Sugar 2 pk Active dry yest 1 tb Margarin...
read more

Category: » Easy Recipes

View more dishes

>