If ground turkey is what you have on hand...

Cheating again and posting recipes that I send to my brother in college, in place of a real blog entry:

Stuffed bell peppers

2 bell peppers, any color
1/2 pound ground turkey
1/2 onion, chopped
1 small can tomato sauce
1 cup cooked rice or veggies (I chopped up some boiled carrots/cabbage that I had in the fridge, but frozen corn or carrots could also work, as long as it is a veggie that is not watery)
Seasonings (Like oregano or parsley, chili flakes, salt and pepper)

Preheat oven to 350 degrees. Cut the bell peppers in half lengthwise, scooping out the insides but leaving the stems intact. Spray or brush the empty peppers lightly with oil and pop them into the oven for about 10-15 minutes.

Meanwhile, brown the onions in a frying pan, then add the ground turkey. When the meat is nearly cooked, add the cup of rice or veggies and half the can of tomato sauce, and combine well. Add seasonings and taste the mixture. It should taste good on its own.

Take the peppers out of the oven and stuff them with the filling, then pour the remaining tomato sauce over the peppers. (This will help them stay moist.) Put them back in the oven for another 30 minutes, or until they smell and look good.


Turkey meatballs

1 pound of ground turkey
1/2 onion, chopped
1 fresh egg yolk
Breadcrumbs or crackers smashed to bits
Seasonings (Worcestershire sauce, ketchup, garlic powder, oregano, salt and pepper -- whatever you might put in a meatloaf)

Sautee the onions in a frying pan. Let the onions cool, and put them in a big bowl with all the other ingredients and seasonings. Combine well but do not overmix. Using your hands or a pair of spoons, form the mixture into balls.

Pan fry the meatballs in a pan over medium-high heat until they are cooked through and nicely browned on all sides. These can store in the fridge for a few days, or in the freezer for longer. Eat them simmered in tomato sauce over spaghetti or in a meatball sandwich with some tomato sauce or ketchup.