500gramsground turkeyturkey, beef, chicken or veggie ground round all work here; you can also sub with 2 cups of cooked lentils
1bunchcilantrominced (reserve a handful)
¼teaspoonbaharat or 1 teaspoon cumin
For the sauce:
1can of diced tomatoes
1jalapenodiced or ½ teaspoon chilli flakes
A handful of chopped cilantro
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.
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.
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 low carb or keto ground turkey stuffed peppers with no rice, simply omit the rice. Follow the rest of the cooking process exactly - you don't even need to adjust quantities.You can also substitute the rice for cauliflower rice in these ground turkey stuffed peppers.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.