"When I cook, I'm celebrating my mother's legacy," Emily explains. "A taste of one of her recipes brings the memories back. It's a way to heal, and I'm hoping to share that healing process with others."
Over the next months, Emily will be gathering recipes from people all over the country that have lost a loved one. Through sharing stories and recipes of grandparents, parents, siblings, and friends, those mourning a loss will be able to move forward while still keeping the memories alive.
You can visit bittersweet-memories.com for information on how to submit a recipe to the project.
Emily Hoffman's Stuffed Peppers Recipe
6 peppers, colors of your choice
1 lb. extra lean ground turkey
1 zucchini
8 oz. of mushrooms
one-half yellow onion
1 clove of garlic
3 slices of potato bread
olive oil
1 tsp. salt
one-half tsp. pepper
Cut tops off of peppers and set tops aside. Clean out seeds from inside of the peppers. Chop in food processor: zucchini, mushrooms, onion, garlic, and potato bread. Mix above mixture with ground turkey. Add salt and pepper. Scoop complete mixture into peppers and drizzle olive oil on top of each pepper. Place tops back on the peppers. Add ½ cup of water to bottom of baking dish. Bake in oven at 350° for 1 hour. Serve with rice and side salad. Serves 6.
