Sunday, August 26, 2012

Stuffed peppers with turkey and spinach

Here is a recipe I use often, for weekdays diner. It is very economical, and makes both a earthy and healthy meal for the whole family. My son, who is now 3 years old, eat it with gusto and gets a fair dose of spinach from it without really knowing it, which makes me say it is also a kid-friendly meal! As a mother, I know a lot of you out there are looking for some simple ways to get the young ones to eat vegetables more regularly, so I hope your little fussy one will love those stuffed peppers as much as mine does.

Here are the ingredients (for 6 stuffed peppers):

  • 6 large peppers
  • 1 can of tomato sauce
  • 800gr of lean ground turkey 
  • 1 pack of spinach of 6 Oz
  • 1 medium onion 
  • 4 garlic gloves (adjust to taste)
  • 3 eggs
  • 1 tablespoon of dried or fresh tarragon
  • 2 tablespoon of grated pecorino romano
  • salt and black pepper to taste
  • 1 large pan with sides high enough to hold the peppers up straight
  • 1 blender

Cut the onion in 4 parts and place it in the blender, add the spinach (yes, you will have to push on it to pack them in), the egg, the garlic, the tarragon and the salt and black pepper. Blend everything to a liquid puree (this is very important to make a uniform texture). Add the grounded turkey and blend again until you get a very uniform paste of vegetables and meat.

Blending the ingredients to a uniform paste is the key to the squishy texture that makes the success of this meal in my family. I actually have the one pictured below, and even if it is a bit expensive, I do not regret its efficiency and I use it whenever I need something powerful to blend ingredients to the perfection.

Prepare the peppers by removing the top and the seeds. Pour the meat paste into the peppers one by one with a tablespoon. Place them open side up in the cooking pan side by side. Pour the tomatoe sauce around the peppers. Sprinkle the pecorino romano on top of the stuffed peppers. 

Place in the oven and cook at 350F for about 1h30 or until clear liquid pour from the top of the peppers and the tomato sauce boil abundantly. 

Place each pepper in a plate and pour tomato sauce around them (or serve with some rice or pasta). 

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