Posts Tagged ‘tomato sauce’

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Turkey and Rice Stuffed Peppers

March 22, 2017

My mom made stuffed peppers for dinner when we were growing up. They are nice, since you can prep them in advance and then pop the pan in the oven after work. You could also leave them in a slow cooker while you are away…then dinner will be ready when you get home! Depending on the size of your bell peppers, you may end up with extra filling. Bake it about 15-20 minutes alongside the rest of the dish, and then use it for a quick breakfast or dinner by topping it with some fried eggs.

20170303 Stuffed Pepper 03

You will need:

  • 6 bell peppers
  • 4 T olive oil
  • 1 lb ground turkey
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 8 oz tomato sauce (we used an arrabiata)
  • 1 t ground oregano
  • 1 t ground basil
  • 1/2 t ground pepper
  • 1/4 t salt
  • 1/4 t crushed red pepper flakes
  • 1 small bunch scallions, trimmed and chopped
  • 1 c cooked long-grain/wild rice
  • 2 c shredded cheese (we used our favorite cheddar)

Then you will…

  1. Preheat your oven to 350 degrees.
  2. Cut the tops of the bell peppers.Remove the stem and chop the tops. Set aside.
  3. De-seed the peppers and place the pepper cups in a 9×3 baking dish.
  4. Heat the olive oil in a large non-stick skillet over medium heat.
  5. Add the turkey and start to brown and crumble, cooking about 5 minutes.
  6. Add the chopped bell pepper, onion and garlic.
  7. Saute until the turkey is cooked through and starting to brown.
  8. Stir in the tomato sauce, oregano, basil, pepper, salt, crushed red pepper flakes, scallion and rice.
  9. Allow to simmer 3-5 minutes. Remove from heat.
  10. Stir in half of the cheese.
  11. Spoon the filling into the bell pepper cups. Top with the extra cheese.
  12. Add enough water to cover the bottom of the baking dish. Cover the dish loosely with foil.
  13. Bake for 30 minutes.
  14. Remove the foil and bake another 20-25 minutes. The pepper shells should be slightly softened and the cheese melted and browned.

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Stuffed Cabbage

April 4, 2014

D and I first learned about Blue Apron from a college classmate. It’s a delivery service that sends a box with everything you need to prepare three nutritious meals at home. All you need to provide is salt, pepper and olive oil. You get to choose how often you want to receive a package, and you can tailor your package to your dietary preferences and needs.  They deliver across quite a few states now, so if you are interested in a trial box, let me know!

This post is actually for two versions of stuffed cabbage, one with beef and one vegetarian option. I actually preferred the vegetarian option, but let me know which you like best. Maybe you can try them out now and save your favorite for next year’s St. Patrick’s Day!

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Option #1: Stuffed Cabbage with Beef

You will need:

  • 4 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1/2 small head green cabbage
  • 3/4 c long grain white rice
  • 1 1/4 c water, divided
  • 4 t olive oil, divided
  • 2 t sweet paprika
  • 1 T sugar
  • 1 can (15 oz) diced tomatoes
  • 1 T apple cider vinegar
  • 10 oz ground beef
  • 1 t oregano
  • 1/2 t thyme
  • 2 T butter
  • 1/2 c  reduced sodium beef stock
  • Salt and pepper

Then you will…

  1. Preheat your oven to 450 degrees.
  2. Put a large pot of salted water on high heat to bring to a boil. Once the water is boiling, completely submerge the cabbage and boil for 5 minutes. The cabbage should be soft enough to be pliable. Drain thoroughly and shock with cold water to stop the cooking.
  3. Carefully separate the cooked cabbage leaves.
  4. In a small pot, combine the rice with the water and a pinch of salt. Bring to a boil over high heat, then reduce the heat and simmer covered for 15-17 minutes. The liquid should be absorbed; the rice should be tender.
  5. Remove the rice from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork.
  6. In a medium pot, heat 2 teaspoons of the olive oil over medium heat. Add half of the onion and half of the garlic. Season with salt and pepper.
  7. Allow the onion and garlic to cook about 4-6 minutes, until softened.
  8. Reduce the heat to medium-low and stir in the paprika and sugar. Cook 1-2 minutes.
  9. Mix the tomatoes into the onion-garlic mixture. Stir in the vinegar. Season with salt and pepper. Allow to simmer 5-7 minutes until slightly reduced.
  10. Remove the tomato sauce from heat and stir in the butter.
  11. In the pot you used to make the cabbage or a large skillet, heat the remaining 2 teaspoons of olive oil over medium heat.
  12. Add the remaining onion and garlic to the oil. Cook 4-6 minutes until lightly browned.
  13. Add the beef to the onion and garlic mixture and brown, breaking it up with the spatula.
  14. Mix the cooked rice, oregano and thyme into the beef mixture, plus the stock. Cook another 2 minutes. Season with salt and pepper.
  15. Cover the bottom of an 8-inch square pan with a thin layer of the tomato sauce.
  16. Working one leaf at a time, please a spoonful of the beef and rice mixture in the center of the leaf.
  17. Roll tightly, tucking in the sides of the leaf. Place the stuffed cabbage leaf in the baking dish with the seam side down.
  18. Repeat with the remaining leaves and stuffing. If you have extra filling, feel free to add it to the pan.
  19. Cover the stuffed cabbage with the remaining tomato sauce.
  20. Bake 12-15 minutes or until bubbly and heated through. Allow to rest for at least 5 minutes before serving.

 

Option #2: Stuffed Cabbage with Bulgur

You will need:

  • 1/2 head small green cabbage
  • 1 c bulgur
  • 2 t olive oil, plus extra drizzle
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1/4 c tomato paste
  • 1/3 c ketchup
  • 1 c reduced sodium vegetable stock
  • 1 T sugar
  • 1 T red wine vinegar
  • 1/4 c fresh parsley, chopped
  • 4 prunes, finely chopped
  • 1/3 cup walnuts, roughly chopped
  • Salt and pepper

Then you will…

  1. Preheat your oven to 475 degrees.
  2. Put a large pot of salted water on high heat to bring to a boil. Once the water is boiling, completely submerge the cabbage and boil for 5 minutes. The cabbage should be soft enough to be pliable. Drain thoroughly and shock with cold water to stop the cooking.
  3. Carefully separate the cooked cabbage leaves.
  4. Put a small pot of salted water on high heat and bring to a boil. Add the bulgur and simmer for 15 minutes. It should be tender. Drain the bulgur and return to the pot.
  5. In a medium pot, heat the olive oil over medium heat. Add the shallot and garlic, cooking until softened.
  6. Mix in the tomato paste, ketchup, stock, sugar and red wine vinegar. Bring to a boil.
  7. Reduce the heat and simmer the sauce 7-10 minutes, or until slightly thickened. Season with salt and pepper.
  8. Remove from heat and stir in the parsley.
  9. Make the filling by adding the following to the cooked bulgur: the prunes, walnuts, 1/2 cup of the sauce and a drizzle of olive oil. Season to taste with salt and pepper.
  10. Cover the bottom of an 8-inch square pan with a thin layer of the tomato sauce.
  11. Working one leaf at a time, please a spoonful of the bulgur mixture in the center of the leaf.
  12. Roll tightly, tucking in the sides of the leaf. Place the stuffed cabbage leaf in the baking dish with the seam side down.
  13. Repeat with the remaining leaves and stuffing. If you have extra filling, feel free to add it to the pan.
  14. Cover the stuffed cabbage with the remaining tomato sauce.
  15. Bake 15-17 minutes or until bubbly and heated through. Allow to rest for at least 5 minutes before serving.
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