After another indulgent Sunday Funday, I am back on the candida diet. This week I am making stuffed peppers. I really like making these because they reheat and freeze well. The original recipe is from Elana’s Pantry. I found that 1 lb of turkey didn’t fill all the peppers, so I changed the recipe slightly.
Turkey Stuffed Peppers
6-8 bell peppers, any color
2 lb ground turkey meat
2 (4 oz) cans green chiles
1-1/2 cups cilantro, finely chopped
1 small onion, finely diced
2 cloves garlic, finely chopped
1 tbsp cumin
2 tsp chili powder
salt & pepper
Preheat oven to 350.
Cut the tops off each pepper and hollow out the seeds. Place in 7 X 11 baking dish.
In medium bowl mix together turkey, canned chiles, cilantro, onion, garlic and seasoning. Generously stuff each pepper with turkey mixture (yes raw) and bake for one hour.
Let cool for about 15 minutes before serving. I like to have this with cauliflower rice. Enjoy!
Note: There may be some liquid in each pepper after baking. Tip to drain, just be sure to hold the filling.