*  Exported from  MasterCook  *
            Red Bell Pepper Picante with Rice, Beans and Turkey
 Recipe By     : Hanneman (1997) Riverside.mcf
 Serving Size  : 4    Preparation Time :1:00
 Categories    : 4Star                            Eat-Lf Mailing List
                 Entree                           Groundmeat
                 Rice                             Southwestern
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      small         sweet onion
    2      cups          water
    2                    dried serrano peppers -- stems removed
    1      teaspoon      virgin olive oil
      1/2  cup           red bell pepper -- strips
      1/2  cup           chopped mushrooms -- fresh
    6      ounces        turkey breast, ground -- crumbled
    1      tablespoon    madeira -- or dry sherry
      1/2  cup           stewed tomatoes -- roughly chopped
    2      tablespoons   low sodium chili sauce -- or catsup
      1/2  cup           lowfat chicken broth -- low salt
    1      clove         minced garlic
                         **Pinches of Seasonings:
                         fennel seeds -- crushed
      1/8  teaspoon      rubbed sage -- or more
      1/4  teaspoon      dried rosemary
                         dried mint flakes -- pinch
    6      drops         hot sauce -- to taste
    2      tablespoons   minced parsley
    1      tablespoon    chopped fresh cilantro
    1      large         red bell pepper -- cored for stuffing
    1      large         yellow bell pepper -- cored for stuffing
    1      cup           cooked white rice -- chilled
    1      cup           cooked navy beans -- rinsed and drained
    1      pinch         grated orange rind -- optional
    1      cup           shredded cabbage -- napa or savoy
                         --for the SAUCE:
    1      can           stewed red ripe tomatoes -- Italian seasoned
      1/4  cup           mild picante sauce -- Pace (tm)
                         Four crowns -- or
   16      ounces        broccoli -- steamed
 Cut an 'x' into both ends of the onion. Place in a wok. Cover with water
 (about 2 cups) and bring to a boil; boil 3 to 4 minutes with one end down,
 then flip, and boil 2 to 3 minutes on the other.  Remove the onion to a
 collander and cool under cold water.  Reserve the onion water in a bowl
 with a spout.  Put the dried chili peppers in that hot water and set aside. 
 Chop the onion.  Dry wok with paper toweling; heat oil in wok; saute
 mushrooms, bell pepper, and onion over medium to medium-high until
 mushrooms are soft and fragrant. Add the ground turkey to the wok’s center,
 crumble and stir fry until no longer pink. Increase heat; add madeira and
 deglaze. Add tomatoes, chili sauce or catsup, and broth.  Bring to a gentle
 boil. Add garlic. Reduce heat and add seasonings.
 Add about 12 fennel seeds, and pinches of sage, rosemary and mint leaves.
 Add hot pepper sauce, to taste. Then stir in parsley and cilantro;  the
 rice and beans.  Add optional orange zest.  Moisten with some of the
 reserved onion water, as desired. 
 Steam the peppers until crisp tender (7 to 10 minutes depending on
 microwave or steamer).  Test after 5 minutes; do not let them get too soft. 
 Preheat oven to 375F. Layer a small casserole with shredded cabbage
 (Chinese, napa or savoy). Stuff each pepper and stand upright in the
 casserole.  Distribute the leftover stuffing around the peppers. Bake
 covered for 15 minutes. Bake uncovered for 10 mins. 
 SAUCE: Put the two sauce ingredients in the wok. Bring to a boil; reduce
 heat to medium, medium-low and simmer (15 minutes). If the sauce reduces
 too much, thin with remaining onion water.  Optional: put the serrano
 chilies in the sauce. 
 Serve: plate half a pepper, 1 crown broccoli and some sauce. Have extra
 shredded cabbage on hand.
 MC estimates 332 cals, 5.5 g fat, 14.0% CFF.  Use low-salt stewed tomatoes.
  Delightful tongue teaser!  The cilantro is not a distinctive element;
 instead it blends or balances with the other flavors. Could be served to
 guests: prepare ahead.
 Inspired by a photo iof Bob Wiseman’s “Basque-Style Stuffed Peppers” in
 Healthy Southwestern Cooking (1995: ISBN 0-87358-618-2). His version used
 lamb, beer, pimientos, more wine, flour, crumbs and more tomatoes sauce,
 baked on the stove top in a dutch oven.
 PANTRY:  Papaya-Habanero Hot Sauce with Passion or other southwestern or
 Latin American sauces.  *One Mayan or two Cipolline, Pearl, Shallots, etc.
 *  Small navy beans cooked in a small amount of onion, orange peel, and
 thyme.  * Jasmine rice blended well.
 from patH (phannema@wizard.ucr.edu) 
 to eat-lf 4/25/97
                    - - - - - - - - - - - - - - - - - - 
 Nutr. Assoc. : 0 0 4889 0 0 0 5336 0 0 2511 0 0 0 0 1302 0 0 0 0 0 0 0 0 0
                26023 0 0 0 0 0 0 0 0 0