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5057 R111

5057 Long Pepper Turkey Stuffed Peppers

5057 Long Pepper Turkey Stuffed Peppers

In a saucepan over low heat, add 1 ½ cups of water and Himalayan Style Red Rice. Cook covered until all of the liquid has been absorbed.

Stuffed Peppers: In a skillet over medium heat, add Olive Oil and brown the onions. Add ground turkey, Granulated Garlic, Ground Cumin, French Grey 'Dried' Salt (Fine), and Long Pepper "Wild Picked". Once the turkey has browned mix in Garlic Powder, tomato sauce, Whole Leaf Cilantro, and Worcestershire Sauce. Simmer for 5 minutes and then add the cooked Himalayan Style Red Rice and chicken broth.

Preheat oven to 400°. Spoon mixture into each pepper and place in a baking dish. Pour 1 Tablespoon of chicken broth into the bottom of the pan. Cover and bake for 30 minutes. Sprinkle cheddar cheese on top of each pepper and cook for an additional 10 minutes.

- 1 tablespoon Olive Oil

- 1 pound lean ground turkey

- 2 tablespoons Granulated Garlic

- ½ onion, diced

- 2 tablespoons (5035) Whole Leaf Cilantro

- 1 teaspoon (5007) Garlic Powder

- 1 teaspoon (5002) Ground Cumin

- 1 tablespoon (4048) French Grey 'Dried' Salt 

- (5057) Long Pepper "Wild Picked", freshly ground, to taste

- 1 tablespoon Worcestershire Sauce

- 3 bell peppers, cut in half lengthwise

- 1 cup chicken broth

- 1 cup tomato sauce

- 1 cup Himalayan Style Red Rice (use a sticky White Rice if you can’t find Himalayan Rice)

- ¼ cup shredded cheddar cheese

Taste as you go and adjust salt and seasonings to your liking. Use any combination or color of bell pepper.

Festive looking and packed with flavor


More Information
SKU 5057 R111


Prep Time 5 Minutes
Cook Time 50 Minutes
Total Time 55 Minutes
Yield 6 Servings
Level Easy
Credits Chef Cindy Taffel & Photographer Robyn Handler
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