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Stuffed Peppers

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!

Stuffed Peppers

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  • 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
  1. In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
  2. Cut the tops off of the peppers and set aside
  3. Place peppers in an 7 x 11 inch baking dish
  4. Stuff the peppers with the turkey mixture; place tops on peppers to close
  5. Bake at 350° for 1 hour
  6. 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. The winner is Mars from oddsthatneverend.blogspot.com!

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 by Dr. Alan Greene.

Happy New Year everyone!


posted on September 8, 2010, 25 comments

  1. Hannah's Harvest @ hannahsharvest.com

    There is such brilliance in simple cooking everywhere I turn. So beautiful, haven’t had stuffed peppers in forever. A childhood favorite!

  2. Looks amazing. Will try this one for sure ;O)

  3. Brandon May @ thehealthyadvocate.com

    We just recently had stuffed peppers, but these look far superior.

  4. 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.

  5. This definitely sounds like a winner to me! (I just made stuffed peppers a few days ago too, must be the season for them.)

  6. shannon abdollmohammadi @ themessyapron.com

    Love cumin…these look amazing. Thanks.

  7. KarenLana

    Yum, as always! Looking forward to trying these.

    Happy Rosh Hashanah!
    =D

  8. brilliant didn´t cook those for long. I´ll give it a try today – thank yo for the idea.

  9. jodye @ \'scend food @ sendfood.wordpress.com

    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.

  10. Beth

    I made these Friday night. They are excellent. In addition to ground turkey, I added ground pork sausage and sage. Scrumptious!!

  11. Connie

    LOVE the stuffed peppers! Excellent site and recipes for the celiac. Much appreciated!

  12. 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.

  13. 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!

  14. Ed C

    Sounds great. Love peppers!

  15. Sarah

    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!

  16. Gina

    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!

  17. 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.

  18. Barbara

    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!

  19. Lindsay

    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.

  20. Lindsay

    Just a tip for those who have not baked them yet:

    I love these but I always find that I have to bake them 1 hour 15 minutes (or more) to reach an internal temp of 165 :( I usually bake it on 375 towards the end in order to cut the time down. I even tried covering the pan with foil this time for the first 45 to see if that made a difference. No, after 1 hour the internal temp on my biggest pepper was only 125 >.<

  21. Tracy

    I cannot eat cilantro and would like to know what can I use to substitute in this recipe! Thank you!

  22. Lesli

    I was timid at first. I made them and they came out all wilted. But I put faith in Elana and how yummy!! As a beginner cook, I was worried these might be too complicated. But so easy! I only made them for me, so I used two peppers, 8 oz of turkey, a scoop of chilies, a small portion of cilantro, 1/2 tbs of cumin and 1/4 tbs of chili peppers. These turned out amazing. Next time I’ll add more cilantro, chilies and the spices for sure. But great first time, and so delicious! Thank you so much Elana!!

  23. Sara

    Amazing!!!!!! These were the best stuffed peppers I ever had. :D I had left over shredded chicken from when I roasted it and used that instead of ground turkey. So good!

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