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

Print Pin Recipe

Ingredients

  • 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

Instructions

  • 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
  • Serve
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!

Comments

34 responses to “Stuffed Peppers”

  1. 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.

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