Stuffed Bell Peppers

This meat mixture could also be used to stuff other vegetables - like hollowed out zucchini (thanks Patty!) if you don't do bell peppers.

Stuffed Bell Peppers - makes 4

1 pound ground meat (I use chicken or turkey)
1 cup cooked quinoa (I cook it in broth)
1/2 cup shredded cheese (optional)
about a 1/2 cup cut up fresh basil
about a tablespoon dried oregano
1 large shallot - thinly sliced or chopped
2 cloves garlic, grated
4 bell peppers
salt
pepper
olive oil

1.  Cut tops off of peppers and clean out.  Dice up the tops, minus the stems.

2.  Heat olive oil and saute shallots, garlic, and diced peppers until the shallots and garlic are golden.

3.  Mix together all ingredients, season with salt and pepper, and stuff the peppers.

4.  Bake in a baking dish at 375 degrees for 50 minutes, or until meat is well cooked.

Empire Half Turkey Breast

This is our favorite way to roast turkey breasts!  The Empire one is great because, unless you don't do well with corn fed meat, it works for many corn allergic people (washed in water and salt only and the soaker pad does not use citric acid according to one of their customer service reps), it's brined and is very moist and tender.  And it turns out beautifully - I forgot to take a picture of it before the skin came off, so imagine it all golden brown!

Empire half turkey breast
about 1/2 cup of chopped fresh herbs - I use sage and thyme
2 Tablespoons olive oil
salt and pepper

1.  Mix herbs, olive oil, salt and pepper in a small bowl.  Gently cut the membrane that holds the skin on - just along the front so that you make a pocket.

2.  Stuff in the herb mixture.  Smooth the skin back down and rub the turkey with the olive from your hands.  Salt and pepper the outside.

3.  Roast in a 425 degree oven until the thickest part gets to 165 degrees - a little over an hour.  Remove from oven and tent with foil for 5 minutes.  Take the meat off and slice - save the skin and bone for stock.