A couple of weeks ago I took a brief detour from the summer recipe series to tell a story about the Grand Canyon hiking trip I had just finished.
Since I’ll probably be filtering water, finishing dinner, and climbing into my tent on Grand Teton about the time you’ll be reading this tip, I’m going to take another quick detour from the “getting back to other topics” tips to offer one more of my favorite recipes: Turkey-stuffed Peppers.
If you’re a fan of stuffed peppers, you’re probably aware that those purchased from your local grocer typically contain rice. While I am by no means against eating carbs, rice included, this recipe doesn’t call for any.
If you prefer, feel free to add some to the meat mixture before scooping into the peppers. Just make sure it’s been cooked beforehand.
But if you’re indifferent or open to something new, try the recipe as-is. It’s a slightly lighter alternative that seems to hit the spot on warmer summer days when a heavier meal (like stuffed peppers with rice) would be more likely to sit in your stomach like a brick.
Of course, let me know what you think if you try the recipe and whether you prefer it with or without the rice.
If you’re new to getting these tips and haven’t previously seen one with a recipe, the ingredient list is written a little differently than what you might be used to seeing. It’s a modified version of a method used to simplify the cooking process.
I was first exposed to the idea when reading Tim Ferriss’ book, The 4-Hour Chef, which is actually a great book if you currently aren’t very comfortable in the kitchen and want to either level-up your cooking skills or simply refine your process for learning anything new.