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!
- 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 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°F for 1 hour
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.
Happy New Year everyone!
Joan Broderick says
Can these be frozen?
Joan, I haven’t tried that :-)
Do you cook the ground Turkey first before putting the Turkey in the pepper?
What is the nutritional information for these delicious stuffed peppers? I’m interested mainly in fat, protein, carbs, calories, and sodium.
And please include fiber as I keep track of net carbs. Thank you!
Hi there, for more on nutrition info please see this post:
Have a great day!
I usually cook for just myself or my boyfriend & myself. I can figure out how to portion the ingredients for us buy would a single pepper or two still need to bake for 1 hour?
Devin, I haven’t tried that so not sure.
Is the turkey cooked or raw when mixed in with everything else? Thank you!
Hi Aisha, it’s raw.
Any way to modify for vegetarian?
Hi Kelly, I’m not sure if that would work. If you decide to experiment please let us know how it goes!
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!
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!!
I cannot eat cilantro and would like to know what can I use to substitute in this recipe! Thank you!
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 >.<