Gluten-Free Stuffed Peppers with Ground Turkey
Stuff a Pepper.
This is one of those recipes that you have to engage your intuition and adapt the ingredients to your own needs, depending upon the size of the peppers you choose, and the kind of filling you like- ground turkey or buffalo or sausages.
Or go totally veg- this recipe makes for a great vegetarian meal. Just leave out the turkey and add a can of drained black beans, instead.
Note: Each choice influences how much stuffing you'll have. I make a pot of brown rice first, and assemble the stuffing in a skillet; I add the rice in last, a little at a time, to make just enough stuffing for the size of my peppers.
Karina's Gluten-Free Stuffed Peppers with Ground Turkey Recipe
1-2 tablespoons extra virgin olive oil, as needed
1 lb ground turkey 3-4 garlic cloves, chopped
1 medium red onion, diced
1 cup roasted corn kernels (you can pan-toast frozen kernels in a pinch)
2 rounded tablespoons pine nuts or toasted sunflower seeds
1 cup or so cooked brown rice or quinoa Chipotle powder, to taste [or other favorite chile spice]
1/2 teaspoon cumin, or to taste
1 teaspoon paprika or smoked paprika
Sea salt and fresh ground pepper, to taste
2-3 tablespoons fresh chopped cilantro or parsley
3 large bell peppers: 1 orange, 1 yellow, 1 green, halved and seeded
6 heaping spoonfuls of your favorite prepared salsa- spicy or mild
6 slices fresh goat cheese- omit for dairy-free or use vegan cheese
Preheat your oven to 375 degrees F. Put a kettle of water on to boil.
Meanwhile, heat a little olive oil in a large skillet over medium heat and cook the ground turkey till browned; drain off any liquid, if you need to.