YIELDS | 4 SERVINGS
PREP TIME | 15 MINS
COOK TIME | 45-50 MINS
The taste of these peppers become sweeter when they bake. The filling is savory and gooey, and versatile. Use it to stuff peppers or make “burgers” or breakfast sausage. This dish is a family favorite. Even little kids will eat it!
• 1 12 oz. bag of frozen or fresh riced cauliflower or 1-1/2 cups cooked rice.
• lb ground turkey, vegan or vegetarian alternative
• 6 good size sweet long peppers
• 2 garlic cloves, finely minced
• 1⁄2 white or yellow onion, diced
• 1 large handful of fresh parsley, rinsed, stems removed and chopped
• 6 to 8 leaves of fresh basil, chopped
• 1 1⁄4 cup of grape tomatoes, chopped
• 1/2 cup of grated Romano cheese
• 1 cup of shredded mozzarella, Mexican blend cheese, any cheese that melts easily. or vegan substitute
• Salt and pepper to taste
• 2 tablespoons olive oil
1. Heat oven to 400F
2. Place foil or parchment on a rimmed sheet pan spray with non-stick spray or drizzle the bottom with a little olive oil and spread on sheet.
3. In a large sauté pan, over medium heat, add olive oil to the hot pan, add the onion and garlic and cook until soft, about 6-8 minutes. Pour
in the frozen cauliflower stirring until it has defrosted and cooked a little. Remove mixture and set aside.
4. Add a bit more oil to the pan and add the ground turkey. Cook the turkey, breaking it up into small pieces until no longer pink, about 12-15 minutes. Drain if necessary.
4. Add the onion, garlic, cauliflower mixture back into the pan with the turkey and then add all the other ingredients: parsley, basil, cheese and tomatoes, plus salt and pepper to taste, mixing until all combined.
5. Let it cool down a bit. In the meantime, prep the peppers.
6. Rinse and dry the peppers and find the side of the pepper that will best lay flat in the pan.
8. Cut a slit down the center of each pepper. Be careful not to cut through to the bottom of the pepper. if possible, work to to leave the stems in tact to give the dish a nice presentation. Pull out the seeds and ribs with your fingers.
10. Drizzle the inside of each pepper with a little olive oil and some black pepper and fill each pepper with the cauliflower rice and turkey mixture all the way to the top.
12. Place them onto the rimmed sheet pan and top with a drizzle of olive oil.
13. Bake for about 25-25 minutes or until the cheese melts and the peppers begin to wrinkle and become soft.
14. Garnish with chopped basil and parsley.
Double Duty Recipe:
Double the filling recipe to make breakfast patties or turkey burgers for another meal during the week:
1. Add one beaten egg and 1/2 cup flour to the mixture and mix but do not over mix. Form into patties or burgers.
2. Add 1-2 tablespoons of oil to a medium sauté pan, over medium heat and cook until golden brown, about 3-5 minutes on each side. Serve with eggs or on a bun with your favorite cheese and a garnish of lettuce and a slice of tomato and onion.