
Here’s a little experiment inspired by a recent issue of La Cucina Italiana, which featured stuffed bell peppers on the cover.

As you can see, (here, alongside the wine of the evening) it does make quite an impression. The magazine’s recipe was actually a vegetarian version and in an out-of-character twist, I decided to make my stuffed peppers with meat. Oh, the insanity.

Turkey & Orzo Stuffed Bell Peppers
1 15 oz can diced tomatoes (or whole plum tomatoes will work too)
1/3 pound ground turkey
1 medium onion, diced
4 cloves garlic, crushed
3/4 cup dried orzo
1/4 cup red wine
1/4 cup grated Parmesan cheese
1 tsp fennel seeds
1 tsp dried oregano
salt & pepper
1 cup (or so) arugula leaves –(you could also use spinach
3 large bell peppers (yellow, orange and red) or 4 small medium-sized bell peppers, tops cut off, washed, and inside white rib part pulled off . . . → Read More: Italian Feast: Turkey and Orzo Stuffed Bell Peppers on a Bed of Tasty Arugula









