Prepared by Stephanie Shaw for “Homeplate” and “Good Taste.”
6 bell peppers (red, yellow and orange varieties)
1 clove garlic, crushed
1 red onion, finely chopped
1/2 tablespoon extra virgin olive oil
2 packages of wild rice (8 oz. each) prepared
1 lb. lean ground turkey breast
crushed black pepper
1/4 cup tomato juice
Parmesan cheese (grated)
Wash bell peppers; cut in half, lengthwise; remove veins and seeds. Blanch peppers in boiling water for three minutes till softened. Prepare wild rice mixture according to directions on package. Set aside. Sauté onion, garlic in skillet with olive oil until translucent. Add half of the cooked wild rice mixture. Add tomato juice; blend. (At this time, remove rice mixture designated for vegetarian portions.) Sauté ground turkey in skillet until brown. Add remaining rice; mix well. Arrange peppers in a large, low baking dish. (You can also use two small baking dishes: one for the vegetarian variety and one for the turkey mixture.) With a large spoon, fill each pepper with the vegetarian and/or turkey mixture. Top with shredded Parmesan cheese. Bake in oven set to 350 degrees for 40 minutes.
Interviewer & Host/Good Taste/Homeplate restaurant segments – Each week, join Stephanie as she visits a locally owned restaurant and learns the story behind a beloved Mahoning Valley eatery. In season three, Stephanie began preparing healthy, vegetarian dishes with viewers. Besides her on-air contributions as host of “Homeplate,” Stephanie is executive director of the Eastern Ohio P16 initiative and responsible for overall management and operation of an educational initiative spanning Trumbull, Mahoning, Columbiana and Ashtabula counties. Stephanie is very active in the children’s ministries at Believers Christian Fellowship in Warren. A graduate of Youngstown State University, she is working toward a master’s degree in leadership from Northeastern University.