Rachel Ray is the coolest chick on the planet. Or at least I think so.
She’s the star of 30 Minute Meals on the Food Network. She cooks complete meals inside 30 minutes, including two commercial breaks. I told you, she is remarkable.
From what I can tell, there are a few keys to cooking quick:
--Have a trash bowl in your work space.
--Have a small kitchen with the workspace right next to the stovetop.
--Get it all out at once instead of making 6 trips to the cabinets.
--Prep (wash and process) fresh foods before putting them into the frig.
Basically, it’s all about saving yourself some steps. I’m all for that.
A few weeks ago, Joal and I discovered a taste for stuffed green peppers. He picked up 2 ready-to-cook stuffed pepper halves from our favorite meat market and brought them home. We enjoyed them and I decided it would be fun to make more. Tonight I made 6 stuffed pepper halves for lunch tomorrow and I must say…I’m feeling quite Rachel Ray-ish!
Here’s my recipe:
½ cup of Italian bread crumbs
½ a small Vidalia, finely chopped
half a spoon of minced garlic
a heaping spoon of Italian seasoning
Mix all of the above together.
Wash and slice 3 large green bell peppers, top to bottom. Clean out insides.
Combine seasonings with one pound ground turkey. Use your fingers. It’s fun and squishy!
Very gently, stuff small amounts of the meat/seasoning mixture into the crevices of the pepper halves. Repeat until the pepper is filled.
When you are ready to cook, place stuffed peppers in a glass dish. Cover with foil and cook at 350 degrees for about an hour or until meat is done.
Top with Parmesan cheese before serving.