Turkey Stuffed Peppers in Curried Tomato Simmer Sauce from Borne AppÃ©tit
My stuffed pepper recipe is oh so simple to make, and oh so delicious to eat Last night on a whim, or perhaps a moment of inspiration, I fused the flavors of two traditional dishes from Southeast Asia and Poland -curry and stuffed peppers. The result was a wonderful Turkey Stuffed Peppers in Curried Tomato Simmer Sauce.
A curry is a dish of meat, seafood, lentils or vegetables cooked in an Indian-style sauce of strong spices, typically served with rice. The main spices found in most South Asian curry powders are turmeric, coriander, and cumin. However, a wide range of additional spices may be included depending on the geographic region and the foods being included (meat, seafood, etc). I kept it simple and bought a jar of Trader Joe's Curry Simmer Sauce. I do not normally buy processed food but Trader Joe's Curry Simmer Sauce has no chemical additives. If you are so inclined you may make your own ** Simple Curry Base**.
Stuffed peppers are a Polish dish from my childhood.
Just about everyone is familiar with some form of stuffed peppers. It is a traditional dish served under a variety of names from around the world. The basic recipe is a green pepper is stuffed with meat and rice and served with tomato sauce or tomato soup (that was my mom's way).
But As I assembled my ingredients from the pantry, my eyes fell upon the jar of Trader Joe's Curry Simmer Sauce. I wondered, "Wouldn't that be a tasty addition to my stuffed peppers!" Then at the refrigerator I decided that the red carrot would also be a great addition, and I was right.
Try my Turkey Stuffed Peppers in Curried Tomato Simmer Sauce this weekend. You'll want to serve it to your family and friends time and again.
Turkey Stuffed Peppers in Curried Tomato Simmer Sauce from Borne AppÃ©tingredients
1 pound ground turkey
1/3 cup tomato sauce with green peppers
15-oz jar Trader Joe's Curry Simmer Sauce
1/3 cup cooked brown rice or quinoa (cooked measure)
2.5 large green peppers
1 large red carrot
1/2 large white onion
1/2 of a 10-oz bag of Trader Joe's Kaleidoscope Chard,
1 tsp curry powder
1/4 tsp garlic powder
1/2 tsp onion powder
salt and pepper to taste
ToolsCutting boardKnifeMixing bowlCast iron dutch ovenMeasuring spoonsMeasuring cupMini food processorSpoon** Directions**
Preheat oven to 350 degrees.
1. Cut the green peppers in half (you will have 5 halves). Remove the seeds, stem, and white inner rind. Rinse in cold water and microwave for 5-minutes. Alternately you may boil the peppers in water.
2. In a mini food processor, grate the carrot (do not peel) and the peeled onion half. Pour into a large mixing bowl.
3. In the bowl with the carrots and onion, add the ground turkey, rice, and all of the spices. Stir well to combine.
4. Remove the peppers carefully from the microwave. They may be very hot. When cool enough to handle, fill each pepper half with approximately 2 heaping tablespoons of the filling.
5. Reusing the now empty bowl, mix the curry simmer sauce and tomato sauce together.
6. Place the peppers into the bottom of a cast iron dutch oven. You may have to snuggle them in to fit! Pour the curry tomato simmer sauce over the peppers. Top with the chard.
7. Cover the dutch oven with a lid. Bake for 40-minutes in preheated 350 degree oven. Be careful as the cast iron cookware will be extremely hot from the oven. Take care to use extra thick oven mitts.
Check out more healthy paleo recipes from
Borne AppÃ©tit:** Easy Paleo Mexican Breakfast Skillet from Borne AppÃ©tit**
Paleo Chicken Sausage and Roasted Vegetables from Borne AppÃ©tit
Shrimp and Chicken Sausage Arugula Salad from
Turkey Egg Drop Soup (Paleo) by Borne AppÃ©tit
South African Smoke Chicken with Root Vegetables and Heirloom Tomato Salad
from Borne AppÃ©tit****
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