As you all know, I’m a huge fan of repurposing ingredients (and just about everything else) in the interest of saving money, time, energy, etc.
Here’s a simple “Recipe Duo” that requires essentially the same set of ingredients but generates two unique meals. They can be prepped in tandem but served at different times.
Prep Bethenny’s Stuffed Peppers with these changes:
- Chop extra onions. Saute separately with salt, pepper, basil, and oregano.
- Roast a whole red pepper for 20 minutes on each side. Place in a lidded pot for an hour then peel the skin off.
- Prepare extra ground turkey and tomato sauce. Set aside.
Finish the stuffed peppers according to the instructions. Enjoy when ready
In a Magic Bullet, combine the basil and oregano sauteed onions and the roasted red pepper. Blend until smooth. Combine with the turkey tomato sauce and serve over pasta.