By TERRI WINDOVER, Connect Columnist
Way back (when I was in high school), my math teacher swore I would someday need to use the algebra that she was attempting to teach me. Of course, I never did. That is until I stuffed my first turkey. I realized stuffing takes your dish to the next level, or – in math speak – to the second power. The flavours blend and compliment each other. The result is a dish, greater than the sum of its parts. All around it is bigger, better and more delicious.
One example is beef tenderloin, which is amazing by itself, but if you stuff it with blue cheese it becomes a gourmet experience. The same concept applies to bell peppers. You can stuff them with a variety of ingredients depending on your personal taste.
While cooking, the pepper sweats drenching your stuffing with its delicious pepper flavour. So, after all these years my math teacher, Mrs. Thompson, was proven right. I have used algebra, even if its only in my kitchen.
Here is one of my favourite stuffed pepper recipes, which you could easily use left overs from Christmas dinner for.
Shepherd’s Pie Stuffed Peppers
4 large bell peppers, any colour
6oz lean, cooked turkey, cut into small cubes
¾ cup fat free chicken broth
2/3 cup vegetables of your choice
1/3 cup chopped onion
1 tsp Worcestershire sauce
¼ tsp black pepper
1 tbsp corn starch
1 tbsp water
½ cup mashed potatoes
2 tsp Parmesan cheese, grated
Preheat oven to 400 degrees.
1. Cut top of peppers, discard tops, seeds and membrane.
2. Microwave peppers for 3 minutes and set aside.
3. Heat a large non stick pan, coated with cooking spray over medium heat.
4. Cook onion until translucent.
5. Combine corn starch and water until smooth.
6. Add in beef broth, Worcestershire sauce, turkey, vegetables and salt/pepper.
7. Cook until heated through and broth is slightly thickened.
8. Divide meat and vegetable filling between the peppers evenly.
9. Repeat with mashed potatoes.
10. Sprinkle with Parmesan.
11. Bake 20 minutes.
The varieties for this dish are endless. From taco flavoured ground beef mixed with rice & jalepenos and topped with Monterey jack cheese to Asian style stuffed with rice, chicken or pork and bean sprouts. My kids love this recipe and if you let your little ones stuff their own they will love eating the fruits of their labour and you just might instill a love of simple home cooked food in them.
For more recipes, nutrition and workout tips, follow Terri Windover or send her a message at www.definefit.trainerize.com or on at Facebook.com/DefineFitYMM.
– Connect Weekly –