Donna’s Stuffed Peppers with Smoked Paprika and Sriracha Tomato Sauce

7 March 2016:  With a package of sweet peppers that needed to be used, I decided to try a new version of stuffed peppers and this recipe was the result.  A fresh tomato sauce made zesty with Sriracha and smoked paprika made this dish extra special!  Best, Donna:

Donna’s Stuffed Peppers with Smoked Paprika and Sriracha Tomato Sauce

Ingredients and Method:

Prepare peppers:

Cut 4 sweet green, red and yellow peppers (2 of each color if desired) in halves, wash, remove seeds and cores.  Place halves in large glass Pyrex bowl, cover and microwave on High for 5 minutes.  Set aside.

                                                           

Prepare meat filling by mixing together gently:

1 lb. ground turkey              
1 cup cooked basmati or brown rice

1 Tablespoon garlic, minced

1 teaspoon thyme leaves

1 teaspoon salt
1/2 teaspoon pepper

Prepare sauce by mixing together:  

1 quart stewed tomatoes

2 teaspoons Sriracha 

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon smoked paprika

Assemble and cook stuffed peppers:

To bake in oven:  Preheat oven to 375 degrees F.  Cover 9x12” baking pan in foil; spray with cooking oil.  Place pepper halves in pan.  Using large ice cream scoop, fill peppers with meat mixture.  Pour sauce over stuffed peppers and sprinkle with 1/2 cup grated Parmesan cheese and additional smoked paprika, if desired.  Bake uncovered for 30 minutes.  Serve immediately.

To cook in slow cooker:  Place stuffed halves in sprayed crockpot, pouring a bit of sauce over each and sprinkling with cheese.  Cook for 3-4 hours on High or 6-8 hours on Low.

Serves 4 - 6.

Copyright 2016.