Fresh summer vegetables are so much better than the weeks old almost tasteless versions we find at grocery stores once local gardens and farms have stop producing for the season. Facing the long, cold winter in New England it is always a treat to take out of the freezer corn, green beans, peas and the like that have been squirreled away during June, July & August. Although not technically "fresh", they are still so delicious and make winter just a bit more bearable. If only for the time it takes to savor every last fork full.
Green peppers and other peppers in general are no exception to fresh summer veggie deliciousness. Since most people don't usually cook up only peppers to eat as a side (unless Italian sausage is on the menu), our recipe for the Best Easy Stuffed Green Peppers is a home run for scoring points with friends and family. It is also an excellent recipe to make extra, freeze and then take out on a cold winter night when you don't feel like cooking. It is fresh and bright tasting for the summer table at the same time being a comfort food for winter.
These Best Easy Stuffed Green Peppers are full of meat (Turkey or Beef) and have no rice, pasta or other carb in the mix. They are perfect for Keto followers (there is tomato in the mix) or those just trying limit carb in-take in general.
Feel free to use whatever larger size colored peppers you have on hand such as yellow, red, purple, they will all work too. If you don't like cheese don't add it in. Also, change out the parsley with your fresh herb or mix of herbs of your choice. Basil and oregano is also delish. And, if you are a cilantro fan, it is also very good.
Slice peppers lengthwise, remove seeds and membrane. Blanch them in boiling water for approx. 4 minutes (until they just start to lose some of their crispness). Once done, place in ice water bath to stop any additional cooking.
Once the peppers are cool, drain them and pat them dry. This step can be done 2-3 days before.
In sauté pan , heat 3 tablespoons Jalapeno Extra Virgin Olive Oil over medium high heat and then add the ground turkey or beef. Sauté till cooked. Remove from pan and drain any excess liquid/fat.
In same sauté pan, heat rest of the Jalapeno Extra Virgin Olive oil and then add the onion and celery and cook till soft. Then add the garlic and cook for an additional minute
Add ground meat back to pan. Add the canned tomatoes, tomato paste, traditional balsamic vinegar and Worcestershire sauce. Bring to boil and stir often till mixture thickens
Add salt
Once excess moisture is gone from mix, turn off heat. Adjust seasonings as desired. Pour mixture into large bowl. Allow to cool for approx. 20 minutes, stirring occasionally. Cooling a bit prevents the cubes of cheese from melting into the mix once they are added. This way the cubes stay “intact” and once the peppers are baked, there will be little pockets of melted cheese throughout the filling. You can also use shredded cheese, if you don’t want to take the time to cube cheese. But, the cheese will all melt into the mix.
Once mixture is not hot, add the cheese and parsley and stir to incorporate well
Arrange pepper halves cut side up into a baking dish, just large enough to hold them
Fill the pepper cavities with the mix. Bake at 350 degrees for approx. 30 minutes (or until hot)
If you are not Keto or low carb, these stuffed peppers are delish with a side of rice, orzo, or other carb of your choice. But, they really are so good you won’t miss the carb either!
Recipe Note
Depending on the size of the peppers you may find you have more cooked peppers or more cooked mixed left over. The mix is delish on its own (wrap it in a soft tortilla) or the extra peppers can be used in another dish or salad (chopped or sliced).
