A healthy dish from Food Network chef Nadia G. "Lean ground turkey has become a staple in lots of households, and consequently, so has the fear of eating lean ground turkey. But peppers are a magical thing: they infuse the ground turkey stuffing with a juicy aromatic goodness."
5 red or orange bell peppers
2 cups San Marzano plum tomatoes, puréed
1/2 tsp sea salt
1/2 tsp raw sugar
Freshly cracked black pepper, to taste
2 tbsp extra-virgin olive oil
2 small yellow onions, finely chopped
1-1/2 lb. ground turkey
2 carrots , grated
2 zucchini, grated
Medium mixing bowl
Large frying pan
Deep baking dish
Step 1: Roughly chop 1 red bell pepper, and cook in a small pot of boiling water for 15 minutes, until tender. Drain and purée. Sieve the puréed pepper with the puréed tomatoes into a bowl. Season with the sea salt, raw sugar, and freshly cracked pepper. Set aside.
Step 1: Slice the top off of 4 bell peppers; reserve the tops, and remember which top goes with which pepper. Remove the seeds and pith from the inside of the peppers.
Step 1: Heat the extra-virgin olive oil in a large pan over medium heat. Sauté the onions for 12 minutes, until slightly browned.
Step 2: Add the ground turkey and cook for 12-15 minutes, or until cooked through. Stir in the grated carrots, zucchini, and 1/2 cup of tomato pepper sauce, and take it off the heat.
Step 3: Preheat the oven to 350°F. Place the peppers in a deep baking dish, and spoon in the stuffing. Pour 1 tbsp of tomato pepper sauce over the exposed stuffing and crown each pepper with its matching top. Pour the rest of the tomato pepper sauce into the bottom of the baking dish, and bake for 1 hour covered, and another 30 minutes uncovered.
See more recipes by Nadia Giosia.
Reprinted with permission from Nadia G's Bitchin' Kitchen: Cookin' For Trouble (2011 Ballantine Books).