So it is no secret that I have a bit of a stuffed pepper (really any stuffed vegetable) obsession. However, lest I bore you, tonight I mixed it up!
I give you
Chinese-Style Turkey Stuffed Peppers (roughly inspired by but substantially different from this recipe, which I’m sure is delicious too)
Yes, I’ve taken to photographing food on my window ledge. College food bloggers have it bleak, guys.
Step 1: the pepper
Get your hands on one bell pepper. Cut in half, remove ribs, all that jazz, and micro for 2 and a half minutes or until it is at your desired level of softness (you won’t bake these, so this is as soft as it gets).
Step 2: aromatics:
Heat 1/2 tsp vegetable oil over medium heat. Add 1 minced green onion, about 1/4 tsp minced ginger, 1 clove minced garlic, and about 2 tbsp. shredded carrot.
Then get your turkey. Oh, goodness, apparently it is still rather FREEZING at the back of my REFRIGERATOR.
Anyway, add 4 ounces of ground turkey that ideally you HAVE thawed, shake on crushed red pepper flakes to taste, and brown (or, in my case, THAW, and THEN brown)
Then add 1/4 cup brown rice, cooked (1/4 cup raw equals approx 1/2 cup cooked):
And this, admittedly, not the most appetizing looking “brown sauce”
1 t. soy sauce
1 t. miso
1 T water
1 t. rice vinegar
1/2 t. Sriracha
Add sauce to turkey mixture, and saute until the sauce is more or less absorbed (but the filling is still pleasingly moist!). Then stir in 1/8 tsp sesame oil.
Makes one serving of two stuffed pepper halves.
Not the biggest looker ever, but QUITE tasty. And it’s nice to mix up traditional dishes with new flavors. Makes life a little more interesting.
Moreover, this recipe made me notice the *sweetness* of the red peppers in a new way. Love that!