Eat For Eight Bucks: Stuffed Peppers Recipe
- 2 large green bell peppers (about 3/4 pound total)
- About 1/3 pound ground turkey breast
- 1 cup cooked millet (or fresh bread crumbs)
- 1/2 medium onion, peeled and coarsely chopped
- 1/2 sweet potato, roasted and roughly mashed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup water
- Preheat the oven to 350u0b0F. Cut around the stem ends of the peppers to remove a "hat" from each one with the stem in the center. Trim these hats at the base so they are about 1/2 inch thick. Remove and discard interior seeds and ribs. Stand the peppers upright side by side in a gratin dish. (I put a ramekin in the center of the dish to help them stand up, and they were still leaning against but not over the side of the baking dish, which was OK.)
- Drizzle the olive oil over the peppers and pour the water into the dish around them. Bake for 1 1/4 hours.
green bell peppers, turkey breast, millet, onion, sweet potato, salt, freshly ground black pepper, olive oil, water
Taken from www.seriouseats.com/recipes/2010/01/eat-for-eight-bucks-stuffed-peppers-recipes.html (may not work)