Stuffed Peppers
Yesterday, when I compiled my Rosh Hashanah Menu, I promised y’all that I would give out the recipe for my Stuffed Peppers today, and here they are. I’m glad I made that promise, since it “forced” me to make these gluten free, grain free stuffed peppers for dinner last night, and my husband and I love them. They’re quite colorful and festive, as you can see in the photo above, and mighty tasty, not to mention high protein.
The idea for stuffing peppers with my version of Mark Sisson’s Green Chili Burgers is not my own. The notion was brought to us by Melisa from driventhinking.blogspot.com in her comment:
Since my husband thinks he has to have some sort of “starch” with dinner, I would probably serve a few slices of the Simple Bread or homemade sweet potato fries..YUM! And of course, avocado. Or…I’d skip making patties and stuff all the ingredients into a red bell pepper and bake. Thanks for the awesome recipe, Elana!
Thanks Melisa!
6-8 sweet bell peppers (green, orange, red or yellow)
2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt
- In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
- Cut the tops off of the peppers and set aside
- Place peppers in an 7 x 11 inch baking dish
- Stuff the peppers with the turkey mixture; place tops on peppers to close
- Bake at 350° for 1 hour
- Serve
Note: to make this dish candida friendly use green peppers
I’ll be serving this dish along with Cauli Rice tomorrow. That’s another recipe I’ll be posting soon. Most likely (a scheduled post as I’ll be in synagogue) this Friday.
With all the Holiday craziness I forgot to announce the winner of last weeks giveaway for Mark Sisson’s book, The Primal Blueprint
This is what Mars said she would serve alongside my primal Green Chili Turkey Burgers:
The perfect side would be sauteed okra. Slice the okra and toss to coat in a bowl with: almond flour, chili powder, paprika, cumin and black pepper. Sautee in a pan of heated grapeseed oil until brown. Serve. Beware, they go fast!!!!!!! Yum!
Don’t forget to enter yesterdays giveaway to win the book Feeding Baby Green
Happy New Year everyone!
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There is such brilliance in simple cooking everywhere I turn. So beautiful, haven’t had stuffed peppers in forever. A childhood favorite!
I have a question. do you brown the turkey before mixing everything. Thank you.
yum! i did a twist on this and made Moroccan spiced ones with lamb! http://thedelicateplace.wordpress.com/2010/04/05/moroccan-spiced-stuffed-peppers/
Looks amazing. Will try this one for sure ;O)
We just recently had stuffed peppers, but these look far superior.
Happy New Year! I just picked up some giant peppers from the farmer’s market that are begging to be stuffed. Thanks for the inspiration – I will be experimenting in my kitchen over the next couple of days.
This definitely sounds like a winner to me! (I just made stuffed peppers a few days ago too, must be the season for them.)
Love cumin…these look amazing. Thanks.
Yum, as always! Looking forward to trying these.
Happy Rosh Hashanah!
=D
brilliant didn´t cook those for long. I´ll give it a try today – thank yo for the idea.
I love stuffed peppers, well, stuffed vegetables of any sort really! The cilantro/cumin/chili powder mixture sounds like a great seasoning for a dish of this sort.
I made these Friday night. They are excellent. In addition to ground turkey, I added ground pork sausage and sage. Scrumptious!!
LOVE the stuffed peppers! Excellent site and recipes for the celiac. Much appreciated!
I have been making stuffed peppers for years. Although I have never made them other than the traditional Italian way. I went out of my box a bit (because of the chiles) and made these last night for dinner. I did, however, cut back on the green chiles by half. Wow! An explosion in your mouth. We loved them. Served them with your cauliflower rice recipe. So yummy! Thanks for the inspiration.
I made these last night and I’m not too crazy about the cilantro. I thought I’d give it the benefit of the doubt, but I am genetically prone to experiencing cilantro as having a soapy flavor. My hubby adored the concept so I’m taking a more “Italian” approach to them with parsley, cheese, and diced green peppers in the filling. Otherwise it’s a fantastic template. Keep up the good work!
Sounds great. Love peppers!
I’m pretty sure this is why God invented bell peppers in the first place! Just made this recipe with half pork & half venison sausage–SO GOOD!
Yum! I am new to paleo and am experimenting with hearty entree options. I was skeptical about a cheese-less stuffed pepper, but these hit the spot – so filling and delicious! I made them with yellow bell peppers, added some fresh garlic and sauteed them with onions first in olive oil, then browned the whole meat mixture before popping it in the oven to speed things up a bit. These turned out very Mexican-food-tasting and full of flavor. Thanks for the recipe!
GREAT RECIPE!! I just made these stuffed peppers for the 2nd time! SO DELICIOUS both times! Last night I had some fresh kale sitting around, so I put a bit of that into the turkey mixture just to add that much more greenery ;). also good.
Not quite right for the vegetarian recipe category, is it? I am going to have to try this, though, sans turkey… I will try subbing portabello mushroom!
This was fantastic! I never liked stuffed peppers as a kid, but as an adult I thought I should give them a second shot. I had two left over sweet Italian turkey sausages so I threw those in there. Subbed the cilantro for herbs I had on hand: mostly basil, a little sage, a little rosemary and a little parsley. Used smoked paprika instead of chili powder as I thought the smokiness of the cumin and paprika would compliment each other. Made 6 stuffed peps. Thank you for this candida-friendly recipe. I didn’t miss cheese one bit.