The Italian, by the way, is my sweetheart. To please an Italian's pallet (and one who has a mother that is the most amazing cook ever) well, it is the highest compliment and testament to a meal if he says it's good...and then goes for thirds! This meal is a keeper.
Italian Stuffed Red Peppers
4 red peppers, tops off and de-seeded
1/2 package or 1/2 lb of ground turkey
1 cup of slightly cooked orzo
4-5 cloves garlic - diced
1/2 onion finely chopped
1 egg
1/2 cup italian breadcrumbs (optional)
finely chopped oregano and fresh basil
1 can of tomato sauce
(optional additions: provolone on top melted at the end... shredded parmesian.... dash of heavy cream mixed into the red sauce last 5 minutes of cooking)
Mix turkey (or hamburger or no meat at all) with all ingredients above (except tomato sauce)..... add salt and pepper, dash of garlic salt and italian seasoning in addition to fresh herbs.... stuff peppers till overflowing in a nice cupcake rounded shape. Place in deep dish with room to add additional meatballs made from the mixture (you might have 3 or 4 meatballs left over after stuffing the peppers). Pour red sauce around the peppers, covering the sides and bottom of the pan. Sprinkle more salt and pepper and italian seasoning on top and bake (I cover for half of the baking time) at 350 degrees for at least 50 mnutes up to 75 minutes depending on lots of conditions...like your pan...your oven...or the thickness of the stuffed peppers.
Take out, put any italian cheese on top and serve immediately....it's a meal unto itself...no need for salad. Just savor the hearty goodness!
Serve up with an Italian Red and a little Frank Sinatra or Dean Martin in the background!
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