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Record Family Wines

Tricia Swartz
August 24, 2011 | Randy's Red, Recipes, Wine | Tricia Swartz

A Perfect Pairing - Randy's Red and Stuffed Peppers

Recently, we joined a local CSA (community supported agriculture). While I don’t always know what it is that comes in our box (rutabagas? what do I do with rutabagas??), I was really excited when I discovered some red bell peppers in our most recent box! Something I can work with! I started making this dish a few years ago and it is now “in the rotation” meaning that it has received approval from family members and is a go-to dish when creativity or time is scarce.

A little smaller than what I get from the store, but this should help with portion control!

Wine pairing for this dish is a no-brainer. The seasoning gives the meat a little kick so the abundance of fruit and the great structure of the 2009 Randy’s Red are necessary to complement this meal . You don’t want your food to overwhelm your wine, and I think the Randy’s Red will stand up well to the dish and be the perfect accompaniment.

Let’s get to the recipe. Here are a list of ingredients you will need to make Tricia’s Stuffed Peppers (serves 4):

4 medium size bell peppers (red is the economical choice, but if yellow or orange are on sale, try those!)
1 package (approximately 1 lb) extra lean ground turkey (you can use ground beef, but we are trying to be health conscious here!)
1 package Lawry’s low-sodium taco seasoning
2/3 cup water
1 cup shredded cheese (I like to use cheddar or colby jack, and I said TRYING to be health concsious)
1 medium chopped white onion

All the ingredients you need -- pretty simple!


Pre-heat oven to 400 degrees. Cut the tops off the peppers and remove the seeds. Place the peppers in a pot of boiling water. Let cook for 5 – 10 minutes. Carefully remove the peppers from the water and place on a paper towel to drain.

Brown the ground turkey. Add the seasoning pack, 2/3 cup water, and chopped onion. Bring to a boil, then reduce heat to low and let simmer for about 10 minutes. When most of the water has been absorbed, add most of the cheese and stir well so that cheese melts.

The meat mixture simmering.

Place the peppers in an oven safe dish and fill with meat mixture. Sprinkle the top with remaining cheese and place in oven. Bake for 5 – 10 minutes or until cheese is bubbling on top.

Remove peppers from oven, place on plate and serve with rice, beans (I like Rosaritas No Fat Chile Lime Refried Beans), or other side. Enjoy!

The final product. If anyone knows how to make refried beans look good, please let me know in the comments!!

What are you making for dinner tonight??



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