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Stuffed Peppers With Feta And Dried Cherries » Simple and Healthy Recipe! ✅

A touch of salty a touch of sweetness. Rice Stuffed Cream Stuffed Peppers are great 2 in a side dish – Marisa R.

  • 2 perfectly shaped red and green bell peppers each

  • 1/2 cup feta cheese

  • 2 cups of cooked rice, seasoned with salt

  • 1/2 cup herb-garlic cream cheese

  • 1/2 cup finely chopped zucchini

  • 1 celery stick, finely chopped

  • 1/2 cup finely chopped onion

  • 1/2 cup ground turkey (you can use chicken)

  • 1 cup tomato sauce

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons chopped parsley

  • 3 tablespoons of dried cherries

  1. Heat a large skillet over medium heat (6-8), begin to fry the onion, celery, zucchini, salt and pepper to taste, until softened for 5-10 minutes. Add the ground chicken, continue cooking until you see pink in the meat. Remove from heat, add rice, cherries, parsley, gently fold in cream cheese and crumble over feta. Season with salt. Set the filling aside. In a small saucepan large enough to hold the peppers upright, pour 1/2 tablespoon tomato sauce to cover the bottom. If it’s too thick, add 2T of water. Cut 1/2″ off the tops of the peppers crosswise to remove the stem. This will make the best presentation. Using your hands, remove the core with the seeds by gently turning them. If the peppers do not set properly, carefully slice bottom so they rise properly *Use leftovers to sauté with stuffing* Using your fingers, spread oil out of peppers and over top of peppers Begin pouring stuffing into peppers, pressing down down to fill them. Add remaining sauce over peppers. Recover. Cook for 35-45 minutes uncovered in a 400F oven. Serve with sauce from bottom of pan.

  2. The filling can be made up to 2 days in advance and then stuffed with the peppers.

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