Recipes

Stuffed Bell Peppers with Garden Fresh Tomatoes

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Stuffed Bell Peppers with a Garden Fresh Tomato Salad

Stuffed Bell Peppers with Garden Fresh Tomatoes

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 pound ground hamburger
  • 1 egg
  • ½ cup Italian style bread crumbs
  • ¼ cup ketchup
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcester sauce
  • 2 tbsp freshly minced garlic
  • ¼ cup minced onion
  • 4 bell peppers
  • Salt and pepper to taste

Directions:

  1. In a large bowl combine ground turkey, egg, ketchup, Dijon mustard, Worchester sauce minced garlic, minced onions, salt and pepper (salt and pepper is to taste).
  2. Cut the tops off the bell peppers. Remove seeds and membranes, rinse and give them a light spray with vegetable oil. Place on a parchment lined baking sheet and fill with prepared filling.
  3. Place peppers in a 350 degree oven for about 50-60 minutes. The center of the pepper should be 165 degree’s. Always cook meats to appropriate food safe temperatures.
  4. Remove the peppers from the oven and serve with a side of rice and garden fresh tomatoes.

Garden Fresh Tomatoes

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 6 garden ripe tomatoes, quartered
  • 1/4 cup extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/3 cup freshly chopped basil, 1 tbsp dried
  • salt and pepper to taste

Directions:

  1. Add the quartered tomatoes to a large bowl and pour the olive oil and balsamic vinegar over them.
  2. Toss to coat the tomatoes. Salt and pepper to taste.
  3. Place the tomatoes on a large plate and garnish with freshly chopped basil.

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