Super Bowl Eats Part I

The Super Bowl isn’t just about the game and commercials.  The FOOD is one of the best parts about Super Bowl!  I always enjoy doing something different from chips and pizza.

Stuffed bell peppers are delicious and filling!  You can be creative with stuffed bell peppers and make them in various sizes depending on your event.  The ones I made are filled with ground turkey, brown and wild rice, and fresh seasonings but you can use ground round, chicken sausage, or make it all vegetables.  Additionally, you can cut the bell peppers in half to serve at your Super Bowl party or just the way they are in the above picture.

Ingredients: Makes 6

• 6 Bell Peppers (orange, yellow, red & green)
• 1 1/2 lbs Ground Turkey
• 2 Cups wild & brown rice (Uncle Ben’s Instant)
• 1 Can corn
• 1/2 Cup freshly chopped Italian parsley
• 4 Large basil leaves chopped
• 1 Teaspoon oregano
• 1 Teaspoon salt
• 1 Teaspoon black pepper
• 2 Teaspoons extra virgin olive oil
• Pam non stick cooking spray
• 1/2 cup shredded mozzarella cheese

Preheat oven to 375 degrees.  Wash and cut bell peppers top and trim bottoms so they lay flat.  Place hollowed-out peppers in a baking dish that you’ve sprayed with Pam.  Cook rice according to package or use a rice cooker.

In a bowl add ground turkey, corn, rice, parsley, basil, salt, pepper, and oregano and mix.  Place mixture in skillet, add 2 teaspoons of olive oil, and cook.

Stuff the filling into the bell peppers, using a spoon to press the mixture down so it’s tightly packed.  Bake for 25 minutes and remove.  Add mozzarella to the top of each bell pepper and place back in the oven for 5 minutes or until golden brown on top.  Serve with twice bake potato cups.

Twice Baked Potato Cups 

Ingredients: Makes 12

• 6-8 Red new potatoes
• 1/4 Cup sour cream
• 3 Tablespoons light butter
• 8 Bacon slices
• 1/2 Cup Italian parsley
• 1/3 Cup shredded cheddar cheese
• 2 Teaspoons salt
• 2 Teaspoons pepper

Preheat oven to 400 degrees.  Wash potatoes and rub with a little olive oil, salt and pepper.  Roast for 35 minutes until tender when poked with a fork.  Remove potatoes and cool.  While cooling, cook bacon in skillet and brown with pepper.

When potatoes have cooled mash them and add salt, pepper, sour cream, butter, parsley, and cooked bacon.  Scoop mixture into a muffin/cupcake tin lined with paper cupcake wrappers.  Sprinkle cheddar cheese on top and bake for another 3-5 minutes or until cheese has melted.