x

Email this Recipe

Eat for Eight Bucks

Eat for Eight Bucks: Stuffed Peppers

Eat for Eight Bucks: Stuffed Peppers

[Photograph: Robin Bellinger]

Shopping List

2 green peppers: $1.65
1/3 pound ground turkey breast: $2.00
3/4 cup uncooked millet: $0.50
1 onion: $0.25
1 sweet potato: $1.50
Lettuce: $2.00

Pantry items: Salt, pepper, olive oil, salad dressing.

Total cost (for 2 portions): $7.90

I had forgotten all about stuffed peppers until recently, when I was suffering a fit of grocery-list-writer's-block and my husband, Andrew, suggested them. They came together so quickly and served as such a tasty catch-all for refrigerated odds and ends that I won't soon forget them again. With a green salad, a single pepper satisfies one reasonable appetite.

Bread crumbs might be a little yummier, but millet is healthy and didn't taste half bad. Cooked rice and quinoa would also be perfect. Where Jacques Pépin uses mushrooms and zucchini, I used the roasted sweet potato sitting in my refrigerator. In the past we've used turkey sausage instead of plain turkey, and that was mighty fine. This simply flavored version is good, too, but if you know you require more flavor, cumin, chile powder, and/or pimenton would all be good additions to the stuffing.

Stuffed Green Peppers

About the author: Robin Bellinger is a freelance editor and shameless cookie addict. She lives in San Francisco and blogs about what she feeds her husband and her daughter at home*economics.

Eat for Eight Bucks: Stuffed Peppers

Loading text goes here What's This? OK

About This Recipe

Yield:2

Ingredients

  • 2 large green bell peppers (about 3/4 pound total)
  • About 1/3 pound ground turkey breast
  • 1 cup cooked millet (or fresh bread crumbs)
  • 1/2 medium onion, peeled and coarsely chopped
  • 1/2 sweet potato, roasted and roughly mashed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup water

Procedures

  1. 1

    Preheat the oven to 350°F. Cut around the stem ends of the peppers to remove a "hat" from each one with the stem in the center. Trim these hats at the base so they are about 1/2 inch thick. Remove and discard interior seeds and ribs. Stand the peppers upright side by side in a gratin dish. (I put a ramekin in the center of the dish to help them stand up, and they were still leaning against but not over the side of the baking dish, which was OK.)

  2. 2

  3. 3

    Drizzle the olive oil over the peppers and pour the water into the dish around them. Bake for 1 1/4 hours.

Comments

Add a comment

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: