Bethenny Frankels Stuffed Peppers Recipes

STUFFED PEPPERS

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.

BETHENNY FRANKEL'S STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees Cook for 30 minutes Prep Time 30 minutes Cook quinoa per directions. Add one cup grain to 2 cups water. Boil, then simmer until water is gone Crumble turkey meat with wooden spoon over medium heat. While turkey meat is cooking, chop the tops and bottoms of peppers into pieces and combine with chopped onion, garlic salt and tomato sauce. Saute over medium heat and add remaining ingredients except the feta and pine nuts Combine the above with cooked turkey, quinoa, pine nuts and feta cheese (save a small amount of feta to sprinkle on top later on) Remove the inside of the peppers. Portion the mixture into each of the peppers and place them on a baking sheet. Top with feta cheese. Bake for 30 minutes.