Ingredients with Measurements:
- 6 large bell peppers
- 1 lb. ground turkey
- 1 cup cooked ham, chopped
- 1 cup Swiss cheese, shredded
- 1/2 cup bread crumbs
- 1/4 cup milk
- 2 tbsp. Dijon mustard
- 1 tbsp. honey
- 1 tsp. dried thyme
- Salt and pepper, to taste
- Olive oil, for drizzling
Special Equipment Needed:
- Baking dish
- Mixing bowl
- Spoon or spatula
- Knife
- Cutting board
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
3. In a mixing bowl, combine the ground turkey, chopped ham, Swiss cheese, bread crumbs, milk, Dijon mustard, honey, dried thyme, salt, and pepper. Mix well.
4. Stuff the turkey mixture into the bell peppers, filling them to the top.
5. Drizzle olive oil over the stuffed peppers.
6. Bake in the preheated oven for 45 minutes, or until the peppers are tender and the filling is cooked through.
7. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 320
Fat: 15g
Carbohydrates: 17g
Protein: 30g
Substitutions for ingredients:
- Ground beef or chicken can be used instead of ground turkey.
- Cheddar or Gouda cheese can be used instead of Swiss cheese.
- Panko bread crumbs can be used instead of regular bread crumbs.
Variations:
- Add chopped vegetables such as onions, mushrooms, or zucchini to the filling.
- Use different types of cheese for a different flavor.
- Top the stuffed peppers with marinara sauce or cheese sauce before baking.
Tips and Tricks:
- Make sure to remove all the seeds and membranes from the bell peppers to prevent bitterness.
- Use a spoon or spatula to pack the filling into the peppers tightly.
- Drizzle olive oil over the stuffed peppers to prevent them from drying out while baking.
Storage Instructions:
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stuffed peppers in the microwave or oven until heated through.
Presentation Ideas:
Serve the stuffed peppers on a platter with a garnish of fresh herbs such as parsley or basil.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
Serve the stuffed peppers with a side salad or roasted vegetables.
Suggested Side Dishes:
- Mixed green salad
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting Advice:
- If the peppers are not tender after baking, cover them with foil and bake for an additional 10-15 minutes.
- If the filling is too dry, add more milk or cheese to the mixture.
Food Safety Advice:
- Make sure to cook the stuffed peppers to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover stuffed peppers in the refrigerator within 2 hours of cooking.
Food History:
The Monte Cristo sandwich is a classic American sandwich made with ham, turkey, and cheese, dipped in egg batter and fried. This recipe takes inspiration from that sandwich and transforms it into a stuffed pepper dish.
Flavor Profiles:
Savory, cheesy, and slightly sweet.
Serving Suggestions:
Serve the stuffed peppers as a main dish for lunch or dinner.
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