Friday’s Recipe (9/2/11) - Aimee Fortney's Stuffed Bell Peppers - WSMV News 4

Friday’s Recipe (9/2/11) - Aimee Fortney's Stuffed Bell Peppers

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This is a great way to use up those summer peppers! It is also an inexpensive way to eat vegetables and have a healthy, summer meal!

1 (approximately 1 pound) package ground turkey
1 Tablespoon olive oil
1 small white onion, diced
1 habanero pepper, diced for heat; or you can use a bell pepper, diced
2 cloves of garlic, chopped
1 package fresh, sliced mushrooms
1 bag fresh baby spinach
2 cups cooked rice (either leftover or cook for this recipe)
4 or 5 large red (or any color you desire) bell peppers, tops* and insides (seeds and ribs) removed

*you may want the tops for presentation

salt and pepper to taste

seasonings for ground turkey (I like a Complete Seasoning blend; you could use cayenne, garlic powder, cumin, oregano, etc.)

1 cup shredded cheese of your choice (I used a Mexican blend)

Brown the ground turkey in a large skillet. Season the ground turkey with your favorite seasonings. ( I use a pinch of Complete Seasoning, cayenne, garlic powder, cumin, oregano). Drain and set aside. Saute the onion, diced peppers and garlic in olive oil, then add mushrooms and the entire package of spinach. Stir, adding a pinch of salt and pepper to season the spinach, and cook until spinach is wilted. Remove from heat and drain any excess liquid, then stir in cooked rice and cooked ground turkey until combined. In a small casserole dish, place whole bell peppers in bottom, then fill peppers with turkey and rice mixture. Add about 1/2 cup of water to the bottom of the dish. Sprinkle cheese on top of mixture and bake at 400 for about 25 to 30 minutes.


My precious friend, Emily West shared this with me years ago, and now it is one of our family favorites! This Fruit Tea is better than any tea you will buy anywhere. My daughter, Michala loves for me to make this when she has sleepovers, and her friends will go through an entire pitcher in one night! (You can also add pineapple juice, if you would like.)

7 tea bags
1 ¼ cups sugar
2 (6 oz) cans frozen orange juice concentrate
2 (6 oz) cans frozen lemonade concentrate

Enough water to fill 1 gallon

Sprigs of fresh mint

Brew tea, add sugar and mint while water is hot, mix other ingredients, stir to combine all liquids. Just before serving, stir again, as the concentrate might settle on the bottom.

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