Last Friday, my entire office was hit with a flu bug, rendering most of us homebound on Monday and leading to a complete office shutdown on Tuesday. (Darn you, rollercoaster temperatures!) Thank goodness I made the naan on Saturday before I started feeling sick Sunday evening.
As such, cooking and baking have been a “no-go” for a couple of days. But, I felt well enough by Tuesday evening to try my hand at turkey stuffed bell peppers. I’ve never actually made these before so I kind of guessed at it. My sister (Codename: Chunklet’s mom) said that it was like a meatloaf baked in a blanched bell pepper. Okay, I could handle that. I had some ground turkey I wanted to use and mixed in chopped onion, minced garlic and random seasonings I could find, including lots of oregano. After blanching the open bell peppers for three minutes, I stuffed the mixture into the peppers and topped each one with a mixture of honey, barbecue sauce and ketchup. The peppers were baked in a dish with a little bit of water for approximately 45 minutes on 350.
These stuffed peppers were pretty tasty, mainly because of the ground turkey mixture and sauce. However, the peppers themselves were a bit bland. Is there a way to get them infused with more flavor? I added a good amount of salt in the water during their three minute bath, but I don’t think it helped much. Chunklet’s mom said I should add additional seasoning on the inside of the peppers before I stuff them. Does anyone else have suggestions?