Sweet Stuffed Peppers

Sweet Stuffed Peppers

Ingredients:
 
Sauce:

2 lb ground white turkey

5 clove garlic, minced

1/2 sweet onion, chopped

2 tsp italian seasoning

1 tsp dried basil

1 tsp mrs. dash tomato and basil

1 tsp granulated onion

1 tsp cracked black pepper

2 cans (15oz) diced tomatoes w/oregano, basil and garlic

4 oz tomato paste, no salt added

2 c fresh tomatoes

1 Tbsp white sugar

1 tsp lemon juice

salt and pepper to taste

Peppers:

mini bell peppers

16 oz light ricotta and/or greek yogurt

8 oz provolone

6 oz  Parmesan

1 egg


Directions:


Place garlic, onion, turkey in soup pot with about 1 tbsp. of olive oil. Cook on low till almost done, add canned tomatoes, tomato paste, and fresh diced tomatoes. Also add dry seasonings, sugar and lemon juice.Simmer 30-40 min. Taste and re-season if necessary. Add salt & pepper at this point.

Mix together ricotta, provolone and most of  Parmesan and egg.Cut stems off of peppers and remove seeds. Stuff peppers.

Laddle a small amount of sauce in bottom of baking dish, lay peppers on top, then top with sauce. Bake 375° for about 35-45 min. till bubbly.

Jalapeno Poppers in a Blanket

Jalapeno Poppers in a Blanket

Ingredients:

1 egg

1 tbsp. water

1 pkg. Puff Pastry Sheets, thawed according to package directions

8 oz. cream cheese, softened

3/4 cup finely shredded Cheddar Jack cheese blend

4 cloves roasted garlic, mashed

3 strips bacon, cooked and crumbled

12 medium jalapeno peppers, cut in half lengthwise and seeded



Directions:

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

Sprinkle the work surface with flour. Unfold 1 pastry sheet on the floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut the rectangle into 12 (3-inch) squares. Repeat with the remaining pastry sheet, making 24 squares in all.
Stir the cream cheese, shredded cheese, garlic and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture into each pepper half.

Place 1 filled pepper half diagonally, cheese-side down, onto each pastry square. Fold the pastry up over the pepper and press firmly to seal. Brush the filled pastries with the egg mixture. Sprinkle with additional shredded cheese, if desired. Place the pastries onto 2 baking sheets.
Bake for 20 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 10 minutes.