I love stuffed peppers! They are easy to make and are very delicious. I don’t add rice to the stuffing, because I am trying to avoid carbs and use ground turkey instead of ground beef.
Bell peppers are rich in many vitamins and antioxidants, especially vitamin C and various carotenoids.
For this reason, they may have several health benefits, such as improved eye health and reduced risk of several chronic diseases.
And of course, this recipe has my Peruvian twist, adding Aji Peppers and other flavorful items!
Yield 6 people
6 Medium red or green peppers
2 tbsp Grapeseed oil
3 lbs Ground turkey
2 Spanish onion, chopped
4 Garlic cloves, minced
1tsp Aji Mirasol
6 Olives chopped
2 Hard boil egg, cut in wedges
1 small can diced tomatoes
2 Basil leaves
1 Bay leaf
Salt and Pepper to taste
Cut tops off bell peppers; discard. Using a paring knife, carefully remove the membranes and seeds from bell peppers.
Heat a large nonstick skillet over medium heat until hot. Add 1 tbsp oil, ground turkey, 1 chopped onion and 3 garlic cloves; cook 3 to 4 minutes, breaking beef into 1/2 inch crumbles and stirring occasionally. Add cumin, Aji Mirasol and chopped olives,salt and pepper to taste mix well.
On a separate skillet over medium heat, add the rest of oil, onion and garlic clove. Cook for 3 minutes, add diced tomatoes, basil leaves and bay leaf. Add salt and pepper to taste. Pour the tomato sauce on large baking dish.
Start filling the peppers with the ground turkey mixture and a wedge of the hard boil egg. Arrange the peppers on baking dish, topping the tomato sauce and bake on 350 degrees for 25 minutes.
Serve with steamed brown rice, if preferred.