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!

Ingredients

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

 

Directions

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...

Chicken Tikka Masala

This dish brings me home.  This is one of those recipes that my mom made while growing up that we used to eat all the time.  It really is a super easy recipe as long as you have the ingredients, all of which you can easily find at any local Indian Grocery Store.

For the Chicken

• Chicken cut into cubes (use either breast pieces or thigh pieces) about 2 cups
• 1 tsp. Ginger, minced
• 1 ½ tsp. Garlic, minced
• ½ tsp. Salt
• 2-3 tsp. Tandoori Masala (Rajah Brand)
• 1 tsp. Cayenne Pepper (add more if you want it spicy)
• 2 Tbs. Oil

Mix all the ingredients except the oil together and let the chicken marinate for at least an hour but marinate longer if time permits.  The longer it is marinated, the better the flavor will be.  Once marinated, cook the chicken in the oil until done, making sure not to overcook.  Once cooked, remove from pot and set aside. 

For the Sauce

• 1 Yellow Onion, chopped
• ¼ Green Bell Pepper, chopped
• 2 Tbs. Tomato Paste
• ½ tsp. Salt
• 2 Tbs. Tandoori Masala (Rajah Brand)
• ¼ tsp. Turmeric
• 1 tsp. Cayenne Pepper (add more if you want it spicy)
• 3 tsp. Coriander, Ground
• 1 ½ tsp. Garlic
• 1 tsp. Ginger
• 3 Tbs. Oil
• 1 Pint Heavy Whipping Cream
• 1 Cup Water

In the same pot, heat oil and add onions and peppers and sauté until tender.  Usually about 10 minutes or so on medium low heat. 

Once the onion is tender, add tomato paste. Stir until it all comes together.  Then add all the other spices, garlic, ginger, salt, turmeric, cayenne, ground coriander and tandoori masala and cook tomato paste mixture. I cooked mine for a good 10-15 minutes. Then add the entire container of heavy whipping cream and use a whisk to blend. Once all is blended, use a hand mixer to blend sauce. Once blended, check the thickness and add water to get the sauce to the thickness you like.  The sauce should be thick enough to coat the back of a spoon but not so thick that a spoon stands up in it.  Once that is done, add the cooked chicken and simmer for 5-10 minutes.

Just keep an eye out on the sauce so it doesn’t get too thick.

Serve with naan and rice.

This dish really does take me back to my childhood and it will transport you to your favorite Indian Restaurant.  Make it today and see for your self... remembering to take the Thyme to Savor...