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Colorful Turkey and Rice Stuffed Sweet Peppers
Celebrating Fall Season
Enjoying Fall is new to me. As I am born and brought up in a country where there is almost nil existence of Fall Colors. But now, when I have shifted my base to US I can feel the enjoyment and excitement of this festive season in the air. I feel there is only happiness in embracing what is new and what gives us undiluted pleasure.
Fall, we can say is the beginning of the festive season that will go on. First we have the spooky Halloween celebration, which actually marks the onset of Fall Celebration, then comes the Thanksgiving, a whole lot of feasting takes place during this time. Then the winter steps in and with it comes the fun-filled Christmas and New Year celebrations with gifts galore. So, you see there is enough reason to celebrate Fall. It is the beginning of something good, something that will pull us out from the daily drudgery of life. Fall add colors to our lives. A whole new range of colors like yellow, orange, red and burgundy comes to life in front our eyes. Mother Nature decks herself in the most vivid array of colors that we seldom see apart from the Spring season. To quote Keats, Fall is truly the "season of mists and mellow fruitfulness", and definitely gives us thousand reasons to celebrate it.
Celebration without feasting and partying is impossible. Not only Halloween or Thanksgiving Days, each and everyday of the Fall season can be celebrated. Small get-togethers and parties are organized in families every now and then during Fall. And why not? After all it is the Harvest season, the Happy Season.
Here is a simple recipe of Stuffed Peppers that you can make during the Fall Season as a small snack or even as the main dish of your meal. What I love about this dish is that it is low in calorie and yet super tasty. Not only the taste, the color of the food matters a lot during this seaon of colors. In this food you can add a whole lot of colors, play with them and make it more irresistible.
Talking about playing with your food, this Halloween, I had made Jack-o'-Lantern Peppers. They were edible Jack-o-Lanterns Orange Peppers with meat stuffing and it was quite a thrill for us to cut and eat those spooky cute little Jack-o'-Lanterns.
The Bell Peppers that I have chosen for this particular recipe symbolizes Fall season itself. I have used Red and Orange colored sweet Bell Peppers. You can use other colors like Green and Yellow too.
I simply prefer to cut the Peppers in two equal halves length-wise and de-seed them (as seen in the picture). You can keep the Peppers whole and only cut open the top portion of them. But, there is a reason for me to prefer the former cut because I have found out that the halved Peppers are more evenly cooked than the whole Bell-peppers. Now the choice is yours.
Stuffed Peppers can be made in a number of ways. Mainly the stuffing can be made in a number of ways. Nowadays I am a calorie-watcher so I am bit conscious about using protein. Still I cannot entirely compromise taste for health. I used minced turkey meat. It will be far better if you use chicken or tofu. But if you are a red meat addict, go for minced beef, lamb or goat meat.
Along with Turkey, I used rice as an ingredient in the stuffing. Here also you can make variations according to your wish. You can use long-grained Basmati rice , brown rice or sticky rice.
Read further to learn more about how to make Rice and Turkey Stuffed Sweet Peppers.
- 2 Bell Peppers, Red and Orange, cut in halves.
- 1 cup Cooked Rice
- 1 cup Minced Turkey Meat
- According to taste Salt
- 1 teaspoon Lime Juice
- 3 teaspoons Chili Powder
- 2 teaspoons Garam Masala Powder
- 1 teaspoon Cumin Powder
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Sugar
- 1 Onion, finely sliced
- 2-3 Green Chili, sliced
- 1 Tomato, diced
- 1-2 teaspoons Chipotle Sauce
- 2-3 tablespoons Oil
- 1/2 cup Shredded Cheddar and Pepper Jack Cheese
- Sprigs of Coriander Leaves
Making the Stuffing
- First, marinate minced turkey with salt, lime juice, chili powder(1 teaspoon) and garam masala powder(1 teaspoon). Leave it for about 30 minutes.
- When you are ready for frying the meat, heat oil in a non-stick pan. When the oil is hot enough add sliced onions to it. Fry on high heat until the onions are caramelized. Add sliced green chills to it and fry further. Onion and chili both will become crisp.
- Reduce the heat. Add salt, ginger-garlic paste, chili powder(1 teaspoon), cumin powder and fry the masalas further.
- Next add the marinated turkey meat to it. Fry for some time. Add the diced tomatoes. Tomatoes will release some water and add the required moisture to the meat. Add Chipotle Sauce to it and fry.
- Finally, it is time to add the cooked rice to it. Once you add the rice, mix it very well with the meat. Before turning off the heat, add sugar and sprinkle the remaining garam masala powder. Cover the pan with a lid and turn off the heat. Allow the flavors to settle down in the meat and rice. The next step will be filling up the peppers with this rice and turkey stuffing.
Roasting the Peppers
- Large Bell Peppers have thick flesh so it is required to roast them well for better taste. First pre-heat the oven to 400 ºF.
- Slice gently both the inner and the outer sides of these peppers and smear the sides with salt and remaining chili powder.
- Take a baking pan. Cover it with aluminum foil. Spray the foil with oil. Place the Peppers. Again cover the pan with foil so that no moisture can escape out of the peppers. The moisture helps to soften the peppers. Gently place the pan in the middle rack and roast the peppers for about 20 minutes.
- After 20 minutes, bring out the peppers. The peppers are now slightly soft. Once the peppers are cold to touch, fill them with the prepared rice and turkey stuffing. And again roast the peppers for about 25 minutes. This time without the foil cover on top.
- After 25 minutes bring out the stuffed peppers. The stuffing will have a nice brown coating by now. Sprinkle the shredded cheese on top of each pepper and broil the peppers for about 1 to 2 minutes according to your oven on the top rack.
- After that your stuffed peppers are ready to be served. The cheese get melt on the top. The peppers have browned a bit too. Place a sprig of coriander leave on top of each pepper and serve hot. The entire package is so exciting that your stuffed peppers will be appreciated and consumed within minutes. Happy Eating guys!
Now, it is only a matter of time that you will make this simple Fall season special Turkey and Rice Stuffed Sweet Peppers and woo your family and friends at meal. If you have any queries or suggestions regarding this recipe, please do write to me at the below comment section. I will definitely get back to you.
Happy Cooking and Enjoy the Fall!
|Serving size: 1 serving|
|Calories from Fat||108|
|% Daily Value *|
|Fat 12 g||18%|
|Saturated fat 5 g||25%|
|Carbohydrates 20 g||7%|
|Sugar 2 g|
|Fiber 4 g||16%|
|Protein 23 g||46%|
|Cholesterol 14 mg||5%|
|Sodium 340 mg||14%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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