The biggest hurricane of this season is almost here and we can surely feel its arrival. Hurricane Matthew has been in the headlines for almost a week now and we have been checking the news regularly to get updates. Looks like it is very serious along the coast. It has been raining most of the day today but the husband has been working from home from 3 days. His office was being extra careful and closed down for the whole week. It does feel like a long weekend seeing him home all day 🙂
I was invited to a girls get together a couple of weeks ago at a friend’s place. I had just tried out this recipe and thought that I would bring it to the party. I love bell peppers. I remember how I never liked them when I was young. I guess it was because I have always had them in a curry or gravy where they have been cooked to mush and have no specific flavor or texture. It was a revelation to taste crisp colorful bell peppers in a salad and eat roasted red bell peppers with pasta and chicken. It opened up a new world of flavors to me. So, when I saw some colorful bell peppers on my last grocery run, I grabbed one of each color (red, orange,yellow and green).
I have had stuffed bell peppers before and I loved them. I wanted to try to make my own and decided on using turkey for the stuffing as it is healthy and lean protein. I wanted to give a south-western twist to the recipe. So, I picked up some corn and got back home. After playing around a little with what ingredients to use, I finally got down to prep and cook. I had two hours before the get together and got them done just in time. Everyone at the party like the stuffed peppers and thought that it would be my next blog post 🙂 I told them that it was a taste-test and I wanted some feedback. They were a hit and everyone enjoyed the peppers. I hope you like them too !
- 4 Bell peppers
- Ground black pepper and lemon zest
- ½ cup Water
- 1 tbsp Oil
- 0.75 lb / 340 gm Ground turkey
- 1 Red Onion (medium size)
- 2 Garlic cloves (chopped)
- A pinch of turmeric powder (optional)
- ½ cup Corn
- 1 tsp Paprika
- Salt as needed
- 1 tbsp Basil (chopped)
- 1 tsp Black pepper
- 3 Blend cheese (shredded)
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Prep time 10 min
Cook time 30 min
Passive time 20 min
Recipe level Easy / Beginner
Spice level 3 (On a scale of 1 to 6)
Shelf life 2 – 4 days in refrigerator using an airtight container
Serving suggestion Warm
- In a sauce pan, add oil, garlic and chopped onions. Saute for 2-3 min.
- Add the ground turkey, paprika, salt, pepper, turmeric powder and mix well
- Cook for 5-8 min on medium to high heat.
- Preheat oven to 350 F / 175 ° C meanwhile remove the top portion of the bell peppers and the seeds.
- Coat the inside of the peppers with black ground pepper and lemon zest.
- Place it in a microwave safe dish fill the sides with 1/2 cup water and cook on high heat for 5 min.
- Add chopped basil to the saucepan and give it a stir.
- Remove the peppers carefully and stuff with cheese and turkey mixture alternatively.
- Transfer them to the baking tray and bake for 20 min until peppers become soft, tender and the cheese melts.
- Allow them to cool down.
Serve warm !
- I used the three cheese blend (Parmesan, Asiago and Romano), but you can substitute it with any other three or four cheese blends.
- Do not skip microwaving the peppers before stuffing.
- Basil adds a nice flavor to the turkey along with the spices. I used fresh basil from our home garden.
Have an amazing weekend everyone !