Ingredients

4 large red bell pepper

Stuffing
1 teaspoon olive oil
1/2 cup finely chopped onion
2 cloves garlic, chopped
1/4 cup finely chopped celery
1/4 cup finely chopped jicama
1 jalapeno pepper, seeded and diced fine
1/2 teaspoon ground cumin
Cayenne pepper to taste
1 cup uncooked long-grain white rice, rinsed
2 cups low-sodium chicken stock
8 ounces smoked turkey, cut into 1/4 inch dice
1/2 cup low-sodium red kidney beans, drained and rinsed

Vegetable
1 - 10 ounce bunch of kale, trimmed and rinsed
2 tablespoons chopped red bell pepper trimmings
2 tablespoons chopped jicama
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon chopped cilantro

Sauce
1/2 cup strained yogurt 
1 tablespoon chopped cilantro
1/8 teaspoon white pepper
1 tablespoon grated Parmesan cheese

Garnish
4 teaspoons grated Parmesan cheese
Paprika
4 teaspoons chopped fresh cilantro

Directions

1. Cut the tops off the peppers and slice off just enough at the bottom to allow them to stand up straight, reserving the trimmed scraps for use in the vegetables. Remove the seeds and core.

2. The stuffing: Pour the oil into a high-sided skillet on medium heat and fry the onion, garlic, celery, jicama, and jalapeno for 2 minutes. Stir in the cumin, the cayenne pepper, rice and stock. Bring to a boil cover, lower the heat and simmer for 15 minutes. Stir in the turkey and the beans, remove from the heat, and set aside.

3. Put at least 3 inches of water in your steamer pot and bring to a boil. Stuff the bell peppers, pressing the stuffing down firmly with the back of a spoon and filling completely to the top. Put the peppers on the steamer tray, cover and steam for 15 minutes. Remove from the heat and set aside.

4. The vegetables: Layer all the vegetables ingredients into another steamer tray, with the kale on the bottom, bell pepper, jicama, salt, pepper, and cilantro on top. Stack over the stuffed pepper tray; return the steamer to the heat and steam for 5 minutes.

5. The sauce: measure the yogurt, cilantro, pepper, and Parmesan into a bowl and mix well.

6. To serve: Split the cooked stuffed peppers down the middle from top to bottom and place on a bed of the steamed kale on individual serving plates. Top with the rest of the steamed vegetables, ladle sauce over everything, and garnish with a sprinkling of the Parmesan cheese, paprika, and cilantro.

Stuffed peppers are always great for a fast and easy dinner. Graham Kerr steams them and serves them with additional steamed vegetables.

Smoked Turkey Stuffed Peppers Lambert
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