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)
1 clove garlic
¼ white onion
2 tsp olive oil
1 tsp ground cumin
½ lb of 90% lean ground turkey or chicken
1/2 cup canned diced tomatoes (no added salt)
1 cup baby spinach (roughly one handful)
1/4 cup 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.