Notes from the Test Kitchen:
I have been eyeing those little peppers in the produce section and now I know just what to do with them! We love this recipe and look forward to preparing it again. Next time we may try par-boiling the peppers as well.
ground white turkey
sweet onion, chopped
mrs. dash tomato and basil
cracked black pepper
(15oz) diced tomatoes w/oregano, basil and garlic, no salt added
tomato paste, no salt added
salt and pepper to taste
mini bell peppers
light ricotta and/or greek yogurt
asiago or parmesan
How to Make Cheese Stuffed Sweet Peppers with Sauce
1These cute little peppers are great for this recipe, but any sweet pepper would work.
2Place 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.
3NOTE: 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.
4Laddle 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.