Ground Turkey Stuffed Peppers

Easy Dinner

Looking for and easy dinner idea? Ground turkey stuffed peppers with cilantro, rice and baharat are a complete meal that will fill your stomach and satisfy your soul on cold days

Ingredients – 6 bell peppers various colours For filling: – 2 tablespoons canola oil – 8 garlic cloves minced – 2 onions diced

For filling: – 500 grams ground turkey,beef, or chicken  – 1 bunch cilantro minced (reserve a handful) – ¾ cup rice

For filling: – ½ tablespoon salt – ¼ teaspoon black pepper – ¼ teaspoon baharat or 1 teaspoon cumin

For the sauce: – 1 can of diced tomatoes – 1 onion diced – 2 tablespoons canola oil – Salt

For baharat: – 3 teaspoon paprika ground – 2 teaspoon cumin seeds ground – 1.5 teaspoon cinnamon ground – 2 teaspoon black pepper ground

For baharat: – 1.4 teaspoon cloves ground – 1.5 teaspoon coriander ground – 0.5 teaspoon cardamom ground – 1.5 teaspoon nutmeg ground

To make baharat: Mix all the ingredients together. Keep in a jar. Baharat will keep in a sealed jar for months.

Start with the filling: Preheat a pan to medium heat. Add 2 tablespoons of Canola oil. Add diced onion, garlic, ground meat and chopped cilantro. Saute for 5 minutes, until meat seals and turns opaque.

When the meat changes color, add the rice. Add salt, baharat (or cumin) and black pepper, and stir together. Add half a cup of water and bring to a boil. Cover with a lid, and cook for 6-7 minutes over low heat. When done cooking, remove from heat.

Make sauce: Preheat a large, oven-safe stockpot or Dutch Oven to medium heat. Add 2 tablespoons of Canola oil. Add diced onion the onion, and saute until it changes colour, about 5 minutes.

Add diced tomatoes (including juice), a glass of water, salt, hot pepper and ground ginger. Bring to a boil and add the reserved handful of chopped cilantro.

Prepare peppers: Remove the "head" from each pepper and set aside. Fill the peppers ¾ of the way with the meat mixture (leave some space below the rim).

Arrange the peppers in a pot and pour about two tablespoons of the sauce into each pepper.

Cover the peppers with the "heads" we set aside. Cover the pot with a lid and cook for 30 minutes. Meanwhile, preheat the oven to 400F.

Transfer the pot, lid on, to the oven and bake for another 30 mins.

To make Vegetarian stuffed peppers, switch the ground turkey for veggie ground round or textured vegetable protein that's been soaked in boiling water for 10 minutes and then squeezed out.

You can also switch it for 1 cup uncooked lentils. Cook the lentils separately before proceeding with the recipe.

Bon Appetit!