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.
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!
- 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
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.
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!
Happy New Year everyone!