Sorry it’s been a few days. I have been fighting a cold. I hate being sick.
A few years ago, as I was flipping through a Taste of Home magazine, I came across a recipe for Hungarian Goulash. Typical Goulash is a soup of meat and vegetables like peppers, carrots, onions, tomatoes and potatoes, seasoned with paprika and other spices, originating from the country, Hungary. Here in the United States, what one person calls Goulash another person might call American Chop Suey or American Goulash. This dish is usually a ground beef hash with tomatoes and macaroni. I have made it a few times the way the recipe is written and it’s good but over the years, I have started to play with ingredients and ways to prepare it and have come up with this. Combining aspects of both Hungarian and American and stuffing it in peppers.
My kids love it!
It’s warm and comforting and any leftover mixture is promptly eaten the next day.
First, you start off with the peppers. You can use any variation of colors and can even cut the peppers in half rather than having them stand up. I have done both. This is the way I did them this time.
Next, I started a small pot of water on to boil the pasta. Instead of using a larger pasta like macaroni, I like to use a smaller pasta like orzo. It fits down inside the peppers much easier and it’s about the small size as the other ingredients so there are no large chunks of one thing.
While the pasta is boiling, I place 1/2 lb of ground turkey in a large skillet and brown it. To the browning ground turkey, I add minced garlic, some basil and oregano, salt, pepper and the leftover tops of the peppers (not the stem of course) and sauté for a couple minutes. Once those have cooked, I then add finely chopped broccoli, cauliflower and carrots and cook for a few more minutes.
Once the pasta is al dente, I drain it and add it to the ground turkey mixture along with half a jar of spaghetti sauce. You can use homemade or your favorite jar sauce. I didn’t have any homemade sauce left, so I used my favorite Wegman’s Organic Classic marinara sauce. Stir to combine and sprinkle in some parmesan cheese.
Next, spoon the mixture down inside the peppers and place in a pan the will support them. I used a bread pan because I was making three (the boys split one). If you cut them in half, a 9×13 pan would work great!
Cover with foil and cook for 30 minutes in a 350* oven. Remove the foil and sprinkle some mozzarella over the top and bake for another 5 minutes or until the cheese is melted and bubbly!