In preparation for our fabulous summer Floridian beach house vacation creeping up, I started reading the old Nicholas Sparks book “Nights in Rodanthe” a couple of days ago. You know, to get me in the mindset.
Sunset walks on the beach, tunics and sandals, kite-flying and wading in the cool ocean water, crisp white wine on the balcony.
It’s exactly like the book!
Except it’s wintery North Carolina, an old drafty Inn, a couple of nasty divorces and heavy hearts paired with endless confusion.
Yeah, I might as well be reading “No Country For Old Men,” huh?
Middle Eastern Stuffed Peppers:
What it took for 4 peppers:
* 1 pound ground turkey
* 4 bell peppers (whatever colors you prefer)
* 1/2 cup golden raisins
* 1/4 cup chopped green olives
* 2 garlic cloves, minced
* 1 tsp ground cinnamon
* 2 tsp ground cumin
* pinch of crushed red pepper
* 2 Tbs. freshly torn basil
* 1 cup cooked brown rice
* coarse salt and freshly ground pepper
Preheat oven to 400.
Slice the tops of the peppers off, and with your fingers, reach in and take out the seeds and membranes.
Heat a medium skillet over medium-high, and add the turkey, garlic, cinnamon, cumin and crushed red pepper. Cook until mostly browned, and season with salt and pepper. Add the golden raisins and tomato sauce. Cook 3 more minutes.
Remove from the heat and toss in the sliced olives and basil.
Stuff each pepper with the turkey mixture, and put the tops back on. Place the peppers in a baking pan, cover with foil and bake for about 20 minutes, until soft.