Sunday, August 28, 2011

End of Summer.......Boo!

I still can't believe it's the end of summer. We have had such an awesome summer with our friends and family and it makes me sad to see it come to an end. This month, all of our posts for the Hormel Foods Extended Family Blogger Program were surrounded around easy to make recipes for potlucks and barbecues and I hope you all enjoyed them and were able to try out at least a few of them!!!  We still have one big barbecue coming up for Labor Day and sadly, that will probably be our last big one for the year besides Thanksgiving and Christmas meals that we will share with our families. I wanted to share one last recipe with you for August and I thought the Colorful Stuffed Peppers recipe was perfect!

Colorful Stuffed Peppers:


4 bell peppers, preferably mixture of yellow, green and red

1 tablespoon vegetable oil

1/2 cup chopped onion

4 cloves garlic, finely chopped

1 package Jennie-O Turkey Store® Lean Ground Turkey

2 teaspoons dried basil leaves

3/4 teaspoon salt

1/2 teaspoon pepper

1 (14.5-ounce) can diced tomatoes or seasoned diced tomatoes, drained

1 1/2 cups cooked white or brown rice

6 ounces sharp Cheddar cheese, finely diced

3/4 cup fresh breadcrumbs, preferably whole wheat or rye

1 1/2 tablespoons butter, melted

Paprika, if desired


1.Heat oven to 375ºF.

2.Cut bell peppers lengthwise through stems, keeping stem halves intact to hold stuffing. Discard seeds and veins. In large pot of boiling water, cook bell peppers 5 to 6 minutes or until crisply-tender; drain well. Place cut-side-up in 13x9-inch baking dish.

3.In large deep skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Crumble turkey into skillet; add basil, salt and black pepper. Cook, stirring occasionally, 5 minutes longer. Add tomatoes and rice; cook 5 minutes more or until heated thoroughly. Remove from heat; stir in cheese.

4.Mound turkey mixture into bell pepper halves. In small bowl, stir together breadcrumbs and butter; sprinkle evenly over filled bell peppers. Sprinkle with paprika. Bake 30 minutes or until breadcrumbs are golden brown, filling is hot and bell peppers are tender.


Stay tuned for more awesome content on behalf of Hormel Foods! In September we will be focusing on cooking with kids and I am going to try to include some awesome recipes that you can use for those hectic mornings when the kiddos are getting ready for school and those crazy evenings when you are trying to get kids from one activity to another while still trying to prepare supper!!!

This is not a paid post. All opinions are my own. This post was written for our participation in the Hormel Foods Extended Family Blogger Program*

No comments:

Post a Comment

I love comments!! Thanks for taking the time!