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I blame the iPhone 6 from keeping me from posting this sammie I did last week.
E and I were one of the many gadget crazed fools who stood in line at the Apple store on Friday to get ourselves a new iPhone 6. I had no choice—my old phone shattered on the ground a few weeks back and the glass screen cracked. E is an mobile developer. It’s part of their job requirements to have to have the latest smartphones. While E had his phone up and running within minutes, I suffered through tech hell—crashed computers, corrupt backup files and lost images all in effort to get the new phone working. Two days later, I was back in business.
I never looped back and posted that recipe for stuffed peppers I cooked up last week. A reader, Tina T., once sent me an idea for a stuffed pepper sandwich a few months back with different ingredients, so I wanted to try one out. The pepper serves as carb-free “bread” of the sandwich. Cool idea, right? I didn’t soften the pepper at the end because I took it to lunch, but if you want to, you could pop the pepper in the oven for about 15 minutes to let the pepper soften a bit. This one’s a work in progress—I’m going to try other varieties of this to see what flavor combinations work best.
1 tablespoon olive oil
1 garlic clove, crushed
1 pound ground turkey
1/2 onion, chopped
2 tablespoons tomato paste
1 1/2 cups crushed tomatoes
1 teaspoon fresh parsley
1/2 teaspoon red pepper flakes
1 cup couscous, cooked
1 cup watercress
salt and pepper, to taste
4 peppers
Cook couscous according to directions on the package. Set aside.
Heat olive oil and crushed garlic clove over medium heat for a few minutes. Add turkey and cook until brown, about 5 to 7 minutes, stirring with wooden spoon. Add onions, and cook another 2 minutes. Then add tomato paste, tomatoes, fresh parsley and stir to combine. Then add couscous and watercress, and stir to combine. Shake on salt and pepper to taste. Simmer for another 5 minutes, then set aside.
Slice peppers in half, cleaning out remaining seeds and core. Stuff both halves of peppers with beef mixture, and sandwich together. If desired, place in oven safe dish and cover with aluminum foil and bake for about 20 minutes or until peppers are tender. Remove from oven, let cool, and serve. Best to eat with knife and fork. Makes four peppers.
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