Impress your buddies with this stuffed pepper recipe, by Lanny Oakley, at your next cookout.
Serves 4-6, cook time approx 20-30min
I Wild Turkey Breast
4 Bell peppers- any color
Approx. 12 Asparagus spears
8-12 oz of sliced Crimini mushrooms
approx 8 slices of Havarti cheese
2 tablespoons of Dijon mustard
1/2 cup of cream or 1/2 &1/2
toothpicks to secure the turkey roll
olive oil to saute mushrooms in
a little parmesan cheese to sprinkle on top
Wild rice approx 2-4 servings
Preheat oven to broil and heat large saute for the asparagus to low boil
Cut ends off asparagus. Cut peppers in tlf, devein and take seeds out, place on baking sheet. Lightly boil asparagus until slightly tender, approx. 8-12 min. Broil peppers for approx. 3-5 min per side until slightly tender. (let cool)
Saute mushrooms in olive oil until tender. Add dijon mustard sauce and cream (only after the mushrooms are done), set aside on low heat.
Slice cheese. Slice turkey breast into thin slices. Make a roll with your turkey and put the cheese and asparagus inside. Secure with tooth picks and place in pepper halves. Baste with dijon sauce (just sauce, not mushrooms).
Cook stuffed peppers in the oven for approx 10-12 min on 350 or until turkey is done. Don't over cook it.
Cook wild rice according to directions on package.
Place Dijon Mushroom sauce on top of stuffed peppers on a plate with wild rice, serve warm and enjoy.