Content sponsored by #denigris1889
Have you ever made a particular meal and decided that you and your family like it so much that one day you realize that you are eating it just about every single day?
Day after day.
Yep, that’s what has been going on over here in the Fultz household. The bell peppers this time of year are so fresh, bright, and vibrant that it is almost as if a gallery light is positioned right on them in the produce section.“Come, come here. Pick us. Pick us.”
And so it goes. Dinner consists of a plethora of stuffed bell peppers lately. They are easy to prepare and then set in the oven for the finishing touch as we go about our summery busyness. It’s like a dear friend or family member… there when we need them.
Oftentimes we think of stuffed bell peppers as a heartier dish filled with ground beef, heavy tomato sauces, rice, or cubed potatoes. I like to make a lighter version during these hot days with ground turkey, sweet Vidalia onions, green cabbage and a shredded Yukon gold potato. The cabbage and onions give it a coleslaw feel, so naturally a soft white wine vinegar comes in to play.
Of course, I’m using De Nigris organic white wine vinegar with certified organically cultivated grapes. Why should we expect anything else?
Serves six, unless you select large bell peppers and someone’s appetite is on the small size. Then it will serve eight quite nicely.
½ head medium sized green cabbage
1 large sweet Vidalia onion
5 tablespoons extra virgin olive oil
¼ cup chicken broth
1 large (or two small) Yukon gold potato(es)
1 teaspoon sea salt
½ teaspoon black pepper
1 pound ground turkey, 93% lean
1 teaspoon De Nigris White Wine Organic Vinegar
1 ½ teaspoon Greek seasoning
Pam cooking spray
6 bell peppers, assortment of red, orange, and yellow
Cut up and shred cabbage and set aside.
Slice onion and add to skillet with 1 tablespoon olive oil and chicken broth on medium-high heat. Cover and cook for approximately ten minutes until onions are tender. Check frequently to see if an extra splash of broth is needed.
While onions are cooking, peel and grate potato. Add to skillet, lowering heat to medium and covering for approximately five minutes.
Add 1 tablespoon of olive oil to skillet and add cabbage with ½ teaspoon salt and ¼ teaspoon pepper and stir. Cook for approximately ten minutes until tender. Stirring occasionally.
Remove from skillet and add contents to large mixing bowl.
Heat oven to bake 350 degrees.
Place skillet back on stove on increase heat to medium-high heat. Add two tablespoons olive oil and ground turkey and cover. Cook for ten minutes and remove lid. Stir turkey with ½ teaspoon Greek seasoning, ½ teaspoon salt and ¼ teaspoon pepper and garlic power. Continue to cook for additional five minutes and turn off heat. Add turkey to mixing bowl.
Add 1 tablespoon of olive oil and De Nigris Organic White Wine Vinegar to mixing bowl along with 1 teaspoon Greek seasoning. Mix thoroughly.
Spray brownie pan with Pam spray.
Cut off tops of head of bell peppers and remove the insides. Save the tops for another day or meal. Shave the bottoms as needed so peppers can stand upright.
Stuff peppers with turkey, cabbage, and potato mixture and add to brownie pan. Cover with tinfoil and bake for 1 hour. Remove foil and cook for additional ten minutes.
Remove from oven, let cool slightly before serving and enjoy!