Al Fresco with Autumn: Sage, Potato & Turkey Stuffed BellPeppers

Our family has recently signed up with a local CSA (Community Supported Agriculture) program here in Santa Monica. It’s awesome…you wake up in the morning and a box of organic, freshly-picked fruits and vegetables is smiling up at you from the doorstep. You can still smell the farm dirt. Since each box inevitably contains items you wouldn’t necessarily choose on your own (like 2 lbs of bellpeppers), the super-fun challenge becomes…what delicious dish can I make with 2 lbs. of bellpeppers?  I rather enjoy this challenge, and my creation this week was affirmed with a hubby thumbs up. Hope you guys enjoy too.

 

Sage, Potato & Turkey Stuffed BellPeppers

Time: 60 minutes | Serves: 3-4

Ingredients

  • 4 medium bellpeppers – sliced in half from stem, seeds removed
  • 1 medium zucchini – sliced in half, seeds removed gently with a spoon
  • ½ lb. ground turkey
  • ½ cup white onions – diced
  • 4 medium red potatoes – cooked, cooled and diced into 1 inch squares
  • 1 clove garlic – pressed
  • ¼ cup fresh sage – chopped
  • Salt
  • Chili powder
  • Fresh black pepper
  • 2 Tbsps olive oil
  • Fresh mozzarella – 1 large ball
  • ½ cup spaghetti sauce
  1. Preheat oven to 375.
  2. In a large pan, sauté sage, onions, garlic & turkey in olive oil until meat is no longer pink.
  3. Add potatoes, mix gently and sprinkle salt, chili powder, and black pepper to taste. Remove from heat.
  4. In a large roasting pan, pour spaghetti sauce, enough to cover the entire bottom with a thin-medium layer.
  5. Generously fill each pepper and squash with the turkey & potato mixture, and arrange evenly in roasting pan.
  6. Bake for 40 minutes covered in aluminum foil. Then remove foil and add ½ inch slice of cheese to each one. Cook uncovered for an additional 10 minutes.

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