Simple Stuffed Peppers

Health, Recipes, Recipes - Gluten-Free, Recipes - Main Dishes February 7, 2012

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!

Simple Stuffed Peppers
  • 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
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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)
  4. Mix by hand and portion into bell pepper cups.
  5. 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.
  6. Place tops of peppers on to close.
  7. Bake for 1 hour, then serve.

adapted from Elana’s Pantry

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