What Henry Eats: Roasted Red Peppers
March 13, 2009
By Mark Bishop, Deputy Director
This post is part of our Friday-morning series on the fun, healthy snacks that kids love. Check out other recipe posts here.
This recipe originated as a last minute throw-together kind of meal: we needed dinner, and these were the ingredients I happened to have in our fridge. But boy, did Henry ever love chowing down on the roasted peppers stuffed with turkey and veggies.
1 lbs. ground turkey (or any lean ground meat of your liking)
1 crown of broccoli
1 small can water chestnuts
1 bunch of green onions
2 tbs of soy sauce
2 tbs honey or brown sugar
1 tps ground ginger (use fresh ginger if you have it, but powered is OK if you don’t)
1 tbs ground coriander (if you have fresh cilantro, use that instead)
1 tps of sea salt
1 tbs rice wine vinegar (apple cider vinegar will suffice)
1 tbs of fish sauce (optional – but adds a nice flavor)
5 red peppers
Preheat oven to 375 F. Shred carrot, onion and broccoli into a big bowl. Dice green onions and add to bowl. Add all the rest of the ingredients and mix with a big spoon. Wash red peppers, cut tops off of them and remove the seeds. Spoon turkey mixture into the peppers. Place on a baking dish, and bake for 50 minutes.
It doesn’t get much better than watching your child joyously stuffing his face with a big veggie-filled red pepper. He loved scooping out the stuffing, he loved rolling up and eating the pepper–it was just an all-over big party of a meal.
Do you have any favorite recipes that you discovered in a last-minute scramble for dinner?