Friday, February 8, 2013

Kemo Stuffed Peppers

Stuffed peppers are the best little healthy things ever and my husband loves them.  These are my version with a little indian twist using traditional spices to flavor the meat stuffing like my mom used to.  You should give these a try and I promise they will be a favorite in your home!

1/2 Lbs. Ground Turkey Meat (or any other ground meat you like)
2 Tablespoon Vegetable Oil
3 Teaspoon Garlic, Minced
1 Small Jalapeno, Minced (more for more  heat)
1 Teaspoon Fresh Ginger, Minced
3 Tablespoon Fresh Cilantro, Chopped
2 Teaspoon Ground Tumeric
4 Teaspoon Ground Coriander
2 Teaspoon Garam Masala
1/2 Teaspoon Tandoori Masala (optional)
1 Teaspoon Salt (more or less depending on your family's taste)
2 Cups Spinach, chopped (optional)
½ white onion, chopped
½ red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 - 1 cup cooked rice (depends on how much rice you want in the stuffing)
4 red or green bell pepers cut in half length wise and cleaned out
1/2 cup of chicken stock
Heat the oil in a large frying pan.  Once hot, add the bell peppers and onion and allow them to cook for a minute or two.  Then add the turkey and allow it to cook for another minute or two.  Add all the spices, garlic, ginger, and jalapeno, mixing well.  Allow the meat to fully cook.  Once fully cooked, add the spinach until the spinach has wilted down (if you are adding it). Once fully cooked, add the cooked rice and mix through.  Check the seasonings and adjust to your taste.
Place your bell pepper halves into a baking dish and fill them with the filling.  Once all the peppers are stuffed, add the chicken stock to the pan to add moisture and place in a 350 degree oven for approximately 30-40 minutes or until the pepers are cook through to your liking. If the filling looks like its getting two brown, you can cover the dish with foil. 
This is a really good dish that is healthy and filling.  Make it, try it and remember to take the Thyme to Savor...