Turkey Stuffed Peppers Recipe
Ingredients
| Parsley flakes | 1 Tablespoon | |
| Onion flakes | 2 Tablespoon, dried | |
| Celery | 2 Tablespoon, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Tomato juice | 4 Cup (16 tbs) | |
| Worcestershire sauce | 1 Teaspoon | |
| Bay leaf | 1 | |
| Chicken Bouillon- 1 cube | ||
| Beef Bouillon- 1 cube | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Green Peppers- 4 medium-sized | ||
| Cooked turkey | 16 Ounce, cubed | |
Directions
GETTING READY
1) Preheat the oven to 325°F.
2) Slice the pepper about ½ inch from the top.
3) Discard the seeds and membrane, leaving the shells uncut.
MAKING
4) In the saucepan, bring the water to a boil and dip the pepper shells for 3 minutes.
5) Place the shells up side down and leave it to drain.
6) In a saucepan, mix together parsley and onion flakes, celery, garlic, tomato juice, Worcestershire sauce, bay leaf, bouillon, salt and pepper.
7) Simmer the celery mixture until the mixture is lessened to half its quantity.
FINALIZING
8) Spoon the turkey equally in the pepper shells.
9) Place the turkey upright on the baking dish.
10) Divide the tomato mixture among the peppers and fill until it overflows.
11) Bake the peppers for 25 minutes or until tender.
SERVING
8) Serve hot over a bed of small mixed salad.
1) Preheat the oven to 325°F.
2) Slice the pepper about ½ inch from the top.
3) Discard the seeds and membrane, leaving the shells uncut.
MAKING
4) In the saucepan, bring the water to a boil and dip the pepper shells for 3 minutes.
5) Place the shells up side down and leave it to drain.
6) In a saucepan, mix together parsley and onion flakes, celery, garlic, tomato juice, Worcestershire sauce, bay leaf, bouillon, salt and pepper.
7) Simmer the celery mixture until the mixture is lessened to half its quantity.
FINALIZING
8) Spoon the turkey equally in the pepper shells.
9) Place the turkey upright on the baking dish.
10) Divide the tomato mixture among the peppers and fill until it overflows.
11) Bake the peppers for 25 minutes or until tender.
SERVING
8) Serve hot over a bed of small mixed salad.
Chef
