First, I heated the oven to 450 and tossed a few spears of fresh broccoli in to roast. I sprayed them with olive oil spray and put them in my paella pan. I made sure to leave one side of the pan clear of any oil so I could add the peppers later to finish.
In a skillet, I sauteed 1/4 onion and 1 clove of garlic, minced, in 2 tsp of olive oil. I added 4 ounces of ground turkey to saute. I took two small new potatoes I had boiled earlier and sliced them finely and added and sauteed until done. When the oil was fully absorbed, rather than adding more oil, I added 1 TBSP of water to keep everything from sticking, putting the lid on with the steaming water made the flavors blend together beautifully.
While the onions were sauteeing for the has, I started the peppers by slicing the tops off three banana peppers and cleaning them out. I nuked them for 30 seconds in the microwave so they were soft and pliable when I stuffed them The stuffing is one small zucchini grated with about 1 TBSP of roaste red pepper, chopped fine, 1/4 of sour cream, salt, pepper and dill weed. I added them to the pan in the oven and when the hash was done, so were the the broccoli and peppers.
I mixed up a batch of Swedish Meatballs last night but forgot to snap a picture, I was that hungry when I was done. I will do a post about them next time I make them. The mixture makes plenty of meatballs for a few meals, so I only cooked up a portion, putting the rest in a baggie for other things – such as stuffing banana peppers.
The Meat Mix
- 1/2 pound of ground pork
- 1 pound of ground beef, lean
- 1 egg
- 4 TBSP of bread crumbs
- 2 tsp of cardamom
- 1 tsp of fresh ground nutmeg
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 2 TBSP of dried parsley
Mix this all together and use it to order. I cut the tops off the peppers and cleaned them, heated them in the microwave for 15 seconds to soften them enough not to crack when stuffed. Stuffed the meat in, packing it in deeply, and putting the caps back on. I laid them on an ungreased pie plate and baked them 30 minutes in a 350° oven.
I served with a salad with some feta, olives, and Girard’s Greek Feta Dressing.
While the peppers were roasting, I cleaned a mango and put it in a magic bullet cup (you could use a blender), I squeezed the juice of half a lemon in with the mango and added 1/4 of plain yogurt. Adding a touch of fresh nutmeg, I whipped it until smooth, for a tart, fresh, summer drink.
I reheated some of last night’s beef roast, added a bit of the salad and cooked up two stuffed banana peppers to go with it. To stuff the peppers, I chopped up some onion (about 1 TBSP) and grated half a small zucchini (about 3/4 cup or so) and sauteed them in a tsp of olive oil. While they were cooking, I cleaned the banana peppers and popped them in the microwave for 1 minute to soften so I could stuff them without cracking them. I took one slice of pepper jack cheese and sliced it into small pieces and melted them into the zucchini and onion paste. I added about 1 TBSP of parmesan and stirred until it was a bit of a globby paste. I stuffed the peppers and roasted them in the oven at 450 until they browned – about 15 minutes. I put some cilantro leaves on the plate, forking the beef with the cilantro for a bit of bite.