We’ve been going bell pepper crazy lately living so close to a Sprouts Farmers Market (they have the best prices on bell peppers). Leila and I could snack on bell pepper strips all day. We almost always eat them with our lunch, along with what she calls “potatoes” (grape tomatoes).
I wanted to do something different with them this week, so I went searching for inspiration. I have a stuffed pepper recipe of my own, but it involves gluten and cheese, both of which I am avoiding now. I came across this recipe on Elana’s Pantry and had to give it a try. We all enjoyed our stuffed peppers, and Jeff insisted that it become a regular recipe (not sure we have many of those since I’m always trying something new). I made them again tonight with a few variations, and they were fantastic! I think this recipe will be fun to play around with as I try different herb and spice combinations. Like my last stuffed pepper recipe, this one is adaptable!
- 6 bell peppers (whatever color combination you like)
- 1 lb. ground turkey
- 1 cup cilantro, chopped
- 1 bunch green onions, chopped
- 1 Tbsp. cumin
- 1 tsp. chili powder
- 1 tsp. sea salt (I used Palm Island Bamboo Jade Sea Salt)
- 2 roasted green chiles, peeled, seeded and diced
- Preheat oven to 350 degrees.
- Prepare peppers by cutting the top 1 inch off and removing seeds and white ribs. Make sure to leave the top intact as that will be your “lid”. Set tops aside and place bottom of peppers in a glass baking dish.
- In a large bowl, combine turkey, cilantro, green onions, cumin, chili powder and sea salt. (Leave out green chiles unless you want all the pepper to be spicy)
- Mix by hand and portion into bell pepper cups.
- Portion out as many bell pepper cups as you want to be mild, then add the chopped green chiles to the turkey mixture and fill the rest of the peppers.
- Place tops of peppers on to close.
- Bake for 1 hour, then serve.