Stuffed Peppers with Honey Mustard Sauce

When one has an over abundance of something, one must find the best way to use it.

Pepper Filling

1¼ lb ground turkey
1 cup crushed saltine crackers
½ tsp celery salt

½ tsp paprika
1 tsp oregano
¼ tsp rubbed sage
¼ tsp cumin
1 Tbsp hot mustard
1 Egg, slightly beaten
10 small-medium green peppers

Honey Mustard Sauce

1 tsp olive oil
1 Tbsp dry mustard
½ cup honey
¼ cup Dijon mustard

Combine crushed saltine crackers with spices in a large bowl and mix well. Sprinkle over ground turkey meat. Mix mustard with egg and pour over cracker and turkey mixture. Mix well. Set aside, preferably in the fridge if you are in hot weather. Wash peppers under cold water. Carefully cut off tops and pull out seeds and white flesh. Stuff each pepper with turkey mixture, pressing into pepper to fill.

In a small bowl, combine honey, mustard, dry mustard and olive oil and mix well. Top each pepper with some of the mixture and cover with pepper top. Save some of the mustard sauce for topping after they have cooked.

Preheat oven to 350º. Place aluminum foil over peppers loosely. Cook for 40 minutes. Remove foil and return to oven for another 20-30 minutes. Let cool 5 minutes before serving.

© Crackerberries 2009