Stuffed Peppers & Goat Cheese (Part Time House Wife)

Yesterday was a good day. Sundays {my favorite day} usually are, but yesterday was a little extra favoritish. I know I was all whiney and annoying on Saturday and had big plans to mope around Sunday because I couldn’t run but to be honest I think it all just worked out. As things always do…

Last night my mom came in to town from Louisville and made a pit stop at the Part Time House Wife Household. Daphney squealed and did her sideways butt wiggle from excitement the second she stepped through the door.

I didn’t have the same reaction but I did do a sideways butt wiggle. The older I get the more I crave a visit from my mom. I taught my mom how to be cool pretty early on in my life and naturally we have grown into pretty awesome friends. It doesn’t hurt that she loves wine and sarcasm just about as much as I do so when she visits we crack a few bottles and harass Scott awhile before she totally stabs me in the back and teams up with him to make fun of me.

Anyways, we were sitting around the table eating this, {per her specific request} and the topic hopped to my cooking skills. Humble Mama House Wife chimes in with “Well, Lauren learned everything about cooking from me” which maybe has a minute of truth to it.

Although one of her specialties was Spam in Mac & Cheese the woman can throw a few ingredients together and make some pretty good food. One of the handful of things I do remember her making was one of my FAVES of all time. It was a rare treat. It was Stuffed Peppers.

I have taken what I can remember of her version and made it a little more Part Time House Wifey… I added Goat cheese…. And seriously. Best.Idea. It adds a creamy tang to the already flavorful meat filling and accents the peppers perfectly!

Stuffed Peppers & Goat Cheese!

Cook rice according to package.

Pre-heat oven to 350°F

Chop the tops of the green peppers off and pull the seedy stem out. I was sure just take a thin layer off the top leaving the “bowl as big as possible”. More filling = happier taste buds.

If you use the yellow and orange peppers you’ll probably have to take a slice off the side and make that the top. They’re a little trickier but SO worth the work.

Mince, chop and slice the garlic, onion and mushrooms.

Place peppers in a baking dish so the hollow side is up… and then push them aside. In a Large High sided skillet over medium-high heat drizzle in about 2 Tbsp. Extra Virgin Olive Oil and sauté the onions until almost transparent.

Add the friendly fungi. errr.. .mushrooms

and all that beautiful garlic.

Throw in the turkey and cook until its nice and crumbly. {I don’t have a picture because for a quick second I forget I take pictures of EVERY SINGLE STEP! Whups}

Pour in the tomato sauce

And the stewed tomatoes.

Worcestershire sauce

And sour cream.

Stir in the rice to the mixture

Season it up with salt and pepper.

Spoon the filling into each pepper bowl.

Top the peppers with 2 Tbsp. of goat cheese crumbles each.

Cover with foil and bake for 30 minutes.

Remove the foil and continue to bake another 30 minutes or until the peppers are just tender.

Serve Hot!

ENJOY!!!

Print Stuffed Peppers & Goat Cheese
Author: Part Time House Wife Recipe type: Entree
Prep time: 30 mins Cook time: 60 mins Total time: 1 hour 30 mins
Serves: 4
Ingredients

INGREDIENTS:
1 Cup Cooked Rice- I used the B rice I got from my foodie pen pal. I love it!
4 Bell Peppers {I used 2 green and then a yellow and orange pepper}
2 Tbsp. Extra Virgin Olive Oil
1 Small Onion- Diced
1 Cup Mushrooms- Chopped
7 cloves Garlic- Minced
1.25 lb. Extra Lean Fresh Ground Turkey
16 oz. Canned Tomato Sauce
8 0z. Can Italian style stewed tomatoes
1 Tbsp. Worcestershire sauce
¾ Low-fat Sour Cream
Salt and pepper to taste
8 Tbsp. Goat Cheese {2 Tbsp. each pepper}

Instructions

Cook rice according to package.
Pre-heat oven to 350°F
Chop the tops of the green peppers off and pull the seedy stem out. I was sure just take a thin layer off the top leaving the “bowl as big as possible”. More filling = happier taste buds.
If you use the yellow and orange peppers you’ll probably have to take a slice off the side and make that the top. They’re a little trickier but SO worth the work.
Mince, chop and slice the garlic, onion and mushrooms.
Place peppers in a baking dish so the hollow side is up… and then push them aside.
In a Large High sided skillet over medium-high heat drizzle in about 2 Tbsp. Extra Virgin Olive Oil and sauté the onions until almost transparent.
Add the mushrooms
and all that beautiful garlic.
Throw in the turkey and cook until its nice and crumbly. {I don’t have a picture because for a quick second I forget I take pictures of EVERY SINGLE STEP! Whups}
Pour in the tomato sauce
And the stewed tomatoes.
Worcestershire sauce
And sour cream.
Stir in the rice to the mixture
Season it up with salt and pepper.
Spoon the filling into each
Top the peppers with 2 Tbsp. of goat cheese crumbles each.
Cover with foil and bake for 30 minutes.
Remove the foil and continue to bake another 30 minutes or until the peppers are just tender.
Serve Hot!
ENJOY!!!

3.1.09

Tags: 9 points, goat cheese, mom, stuffed peppers, turkey

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