Category Archives: Stuffed Red Pepper

Stuffed Red Pepper with Tomatillo Avocado Sauce

Image
For the stuffed peppers:
Ingredients:
3 Red Peppers, organic
Cooked Quinoa, I used tricolor Trader Joe’s Quinoa, cooked to package directions
1 lb Ground Turkey
I small onion diced
1 hot pepper, diced, I left the seeds in to make it hot!
2 cloves of garlic, minced
Grapeseed oil, about 2 Tbsp
Fresh Kale, cut into ribbons, about a small bunch, stems removed
1/3 cup chicken broth, or use white wine
small jar of salsa, or half a large jar, or use your own!
sea salt, black pepper, nutmeg and turmeric

For the tomatillo avocado sauce:
Ingredients:
6 Fresh tomatillos, skins removed, washed and diced
2 very ripe avocados, mashed
juice of half a lime
sea salt

Directions:

Preheat oven 350 degrees.

Cut red peppers in half the long way so that each pepper becomes 2 stuffed peppers. Boil in salted water and blanch pepper halves 3 to 5 minutes. Set aside in 8×12 baking dish. Prepare quinoa at this time.

In a skillet, brown ground turkey with grapeseed oil, salt, pepper, nutmeg and turmeric. I use turmeric for it’s color and health benefits. I also love to add nutmeg to just about every dish in the fall for an added layer of flavor. Once turkey is just cooked, add onion, garlic, hot pepper, and kale, and continue to saute 5-8 minutes until onion is translucent, about 5-8 minutes. Add chicken broth or white wine next. Using a wooden spoon, scrape any bits off the bottom of skillet. That’s where the flavor is! Add salsa and cooked quinoa. Mix well. The pepper’s filling is now done.

Fill the peppers next. I always have way extra filling so I usually stuff the peppers and all around the peppers too, filling the baking dish!

Bake until heated through, I personally don’t like to leave it in long, just enough for the peppers to be soft but not completely falling apart. Maybe 15 minutes.

While the peppers are baking, prepare Tomatillo Avocado Sauce.
Peel, wash and dice the tomatillos. Put in saucepan with lime juice, a tablespoon of water, and sea salt. Simmer 5-8 minutes, until tomatillos mash with a fork. Scoop out 2 very ripe avocados into your serving dish and also mash with a fork. Pour in hot tomatillos and stir until combined.

To serve:
Plate 1-2 stuffed peppers and top with sauce. My husband and I can eat two each!