with Smoky Red Pepper Crema & Pickled Red Onion
Mild, earthy, sweet, and perfect for stuffing, these green peppers are one of our favorite ingredients to use in quick (and delicious!) dinners. Speaking of stuffing, we combined saucy, spiced ground turkey with fluffy rice for a protein-packed twist on the traditional Italian profile. Once filled, the peppers receive a sprinkle of melty Mexican cheeses and out of the oven, a scattering of tangy pickled onion and dollop of smoky red pepper lime crema. Yep, these packed peps are sure to satisfy.
Allergens
Utensils
Green Bell Pepper
2 unit
Red Onion
1 unit
Garlic
1 clove
Lime
1 unit
Jasmine Rice
0.5 cup
Ground Turkey
10 ounce
Southwest Spice Blend
1 tablespoon
Tomato Paste
1 unit
Chicken Stock Concentrate
2 unit
Mexican Cheese Blend
0.5 cup
Smoky Red Pepper Crema
2 tablespoon
Cooking Oil
Sugar
Butter
Salt
Pepper
• In a second bowl, mix mayonnaise, chili sauce, and juice from one lime wedge (juice from two wedges for 4). • Top rice with saucy chicken and broccoli in separate sections. Drizzle everything with spicy mayo. Top with scallion greens and crispy fried onions. Serve with any remaining lime wedges on the side.
• In a small pot, combine rice, 3⁄4 cup water (11⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.
• While rice cooks, place green peppers on a baking sheet and drizzle each half with oil; rub all over to coat. Season with salt and pepper, then arrange cut sides down. • Roast on top rack until browned and softened, 15-18 minutes.
• Meanwhile, heat a drizzle of oil in a large, preferably ovenproof, pan over medium- high heat. Add diced onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add turkey*, garlic, and Southwest Spice Blend; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. • Stir in tomato paste, stock concentrates, and 1⁄3 cup water (1⁄2 cup for 4 servings). Reduce heat to medium low and simmer until mixture is slightly thickened, 1-2 minutes.
• Fluff rice with a fork and stir in 1 TBSP butter. Add to pan with turkey mixture and stir until thoroughly combined; season with salt and pepper. • Once green peppers are done roasting, remove sheet from oven. Carefully flip and stuff halves with up to half the filling (save the rest for serving). Nestle each stuffed pepper in pan with remaining filling. TIP: If your pan isn’t ovenproof, transfer stuffed peppers and filling to a baking dish now. • Evenly sprinkle with Mexican cheese blend. Transfer pan to top rack and roast until cheese melts, 3-4 minutes.
• Divide remaining filling between plates. Top with stuffed peppers and as much pickled onion (draining first) as you like. • Dollop with red pepper crema and serve with any remaining lime wedges on the side. ***Ground Turkey is fully cooked when internal temperature reaches 165°.***
830
kcal
Calories
46
g
Fat
16
g
Saturated Fat
65
g
Carbohydrate
11
g
Sugar
5
g
Dietary Fiber
40
g
Protein
155
mg
Cholesterol
800
mg
Sodium
with Cauliflower Rice, Smoky Red Pepper Crema & Pickled Red Onion
