Most of my recipes aren’t premeditated. I have a couple of staple items that I buy every week (greens, Greek yogurt, frozen berries, etc), then I add-on based on what’s fresh, seasonal and affordable. Last week red peppers (capsicum, for the Aussies) were on special at Wholefoods so I stocked up on one of my favorite vitamin C rich veggies.
My recipe creativity happens often happens on the bus on the way home from work when I, like others, face the inevitable 6pm (or so) question: 'What's for dinner?'.
This turkey-stuffed pepper dish is a result of a bus-ride brainstorm. I made it first at home, then vetted again with co-workers at Orange Chef. I have never made stuffed peppers before, but it is remarkably less intimidating and easier than expected.
This veggie-packed recipe is ready in less than 30 and got the thumbs up from my kind co-workers, who are both supportive and encouraging of my kitchen tinkering.
- 2 red peppers (capsicum, for the Aussies)
- Baking spray
- 1 clove garlic
- ¼ white onion
- 2 tsp olive oil
- 1 tsp ground cumin
- ½ lime
- ½ lb of 90% lean ground turkey or chicken
- ¼ can diced tomatoes (no added salt)
- 1 cup baby spinach (roughly one handful)
- 2 tbsp grated sharp cheddar
- Salt and pepper
- Preheat the oven to 400℉ (200℃).
- Crush the garlic, and thinly slice the onion. Set aside.
- Cut the peppers in half. Remove the stalk and seeds.
- Spray a baking tray with baking spray (or a drizzle of olive oil).
- Lay the peppers skin-side-down on the baking tray. Bake the peppers for 15-20 minutes, until they are just beginning to brown around the edges. (Note: leave the oven on 400℉/200℃ when you remove the peppers. We will return to it later).
- While the peppers are cooking, add the olive oil, garlic and onions to a non stick skillet. Place the skillet on the stove.
- Turn the stove onto medium heat, and saute until the onions are soft and translucent.
- Add the cumin to the pan. Saute with the garlic and onions for approximately 1 minute (until aromatic).
- Add the turkey to the pan. Squeeze the lime over the turkey, and season with salt and pepper.
- Cook the turkey until browned, breaking up large chunks as you go.
- Once the turkey is cooked, add the diced tomatoes to the pan. Continue to cook on low-medium heat until most of the liquid has evaporated.
- Return to the peppers. Line the bottom of the pepper cups with baby spinach leaves. Spoon the turkey mixture over the spinach.
- Top the pepper cups with grated cheddar cheese, and put them back in the oven for 5 minutes or until the cheese has melted.
- Dig in!