Colorful stuffed bell peppers with ground turkey, split red lentils and cotija cheese. This dish is perfectly seasoned with a marvelous blend of herbs and spices.
These stuffed bell peppers come with a slight kick that is sure to have your taste buds dancing!
- 1 large green, 1 large orange, 1 large yellow and 1 large red bell pepper
- 1 pound of fresh ground turkey
- 1 large white onion chopped small
- 2 stalks of celery chopped and diced small
- 5 medium Scallions chopped small
- 5 ounces of fresh sliced mushrooms
- 1 cup of cooked red split lentils
- 2 tablespoon of crushed garlic
- 1 teaspoon of cayenne pepper
- 3 tablespoons of mild chili powder
- 3 tablespoons of cumin
- 1 teaspoon of smoked paprika
- 1 tablespoons of Parsley & garlic salt
- 1 cup of cotija cheese (crumbled)
- 3 tablespoons of Rice Bran oil
- 2 medium size tomatoes diced small
- 1 cup of chicken stock
Preheat oven at 350 or you may also cook peppers on an outdoor grill.
♦ Chef Ann’s Notes for stuffed bell peppers:
If you are using the oven, you will need to use a large non stick baking dish. Lid is optional, however it is wise to place the bell pepper tops on while in the oven cooking.
This will keep your stuffed bell peppers from becoming dry.
Should you wish to cook stuffed bell peppers outside on the BBQ grill, you will want to use a non stick pan and cover with a lid or foil.
Preparation before cooking
- Wash and rinse all fruit and veggies before cooking and pat dry with paper towel.
- Wash and soak lentils in cold water for about 1 hour, then rinse and drain.
Preparation while cooking: Red Split Lentils
- In a medium size sauce pan pour 1 cup of chicken stock and add red lentils, diced celery, 2 tablespoons of cumin, 1 tablespoon of garlic, 1/2 cup of diced onions and 1 tablespoon of rice bran oil.
- You will need to make sure that lentils are completely covered in liquid, so you make need to add a tad bit of water along with the chicken stock.
Bring to a boil then reduce heat, stir the lentils so that all the flavors mix well then allow ingredients to simmer uncovered for about 25 minutes.
Preparation for Stuffed Bell Peppers:
- Chop off the tops of each Bell Pepper about a 1/2 inch and set aside until ready to stuff.
- Remove the seeds from the bell peppers after you chop the top portion with stem attached.
Cooking Ground Turkey:
- If you choose to use a non stick skillet, you will not need to use any cooking oil.
- In a Large skillet add 1 or 2 tablespoon of rice bran oil on medium high heat.
- Add 1 pound of fresh ground turkey, cayenne pepper, smoked paprika and 2 tablespoons of mild chili powder and 1 tablespoon of cumin.
- With a fork begin to break up turkey meat so that spices will begin to blend well while cooking.
- Ten minutes into cooking add parsley and garlic salt, mushrooms, diced tomatoes, scallions and any remaining diced onions.
- Stir mixture and continue to break up turkey so that it will cook evenly for about 3 minutes then lower heat and allow ingredients to cook for about 10 minutes.
- Remove from heat and wait for lentils to finish cooking.
Preparation for Stuffed Peppers:
- With a large spoon begin to layer and stuff each pepper with a spoonful of the turkey mixture, cotija crumbled cheese and lentils.
- Continue layering each bell pepper until completely stuffed.
- Now put your pepper tops on each bell pepper and place in a non stick baking dish, with or without a lid.
- Place in the oven for 10 to 12 minutes.
- Remove from oven and serve with or without tops.
Cooking time: 1 hour
Prep time: 1 hour
Total time: 1 hour and 5 minutes
♥ Chef Ann’s ‘Stuffed Bell Peppers Delight’ Tip: This recipe can be cooked with the usual green bell peppers if you don’t care for the others.
You may also substitute a large Irish or New Red potato in place of the lentils. I will be glad to supply you with more information on “how to do this” just drop me a message at email@example.com.
Garnish with the tops of each bell pepper and place over a bed of rice pilaf, bib or Rom ain lettuce with sliced cucumbers and a sprinkle of cojita cheese crumble.
When selecting bell peppers, keep in mind that it’s very important to pick those that are firm to the touch, have a deep rich color and unblemished.
Bell peppers | wikipedia.com
My stuffed bell peppers are best served hot off the press or right out of the oven!
Source: Chef Ann
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