Recipe excerpt from:
Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook
by Michelle Dudash
I love those raw sweet mini bell peppers for snacking. Just wash and eat! They also look adorable stuffed with ground turkey and roasted as little appetizers. You can prep these a day in advance and pop them into the oven right before party time.
- 1 (1-pound) bag mini bell peppers (about 16)
- 3/4 pound ground turkey (93% lean)
- 1⁄3 cup shelled pistachios, finely chopped
- 2 teaspoons red wine vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground coriander (see Recipe Note)
- 1/4 teaspoon ground cinnamon
- Freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
Preheat the oven to 400º F. Line a baking sheet with parchment paper.
Cut off the tops of the peppers right between the straight sides and the rounded shoulders. Pull out the seeds and membranes using your fingers or dislodge with a paring knife. Poke a hole into the pointy tips of the peppers, making an air gap to allow for easier stuffing.
In a medium bowl, combine the turkey, pistachios (reserving 2 tablespoons for later), vinegar, cumin, 1/4 teaspoon salt, coriander, cinnamon, and pepper. Using a small spoon or butter knife, stuff the peppers with the turkey, leaving a nice rounded top protruding out a bit at the top of the peppers. Gently roll the meat ends of the peppers into the reserved pistachios. Place the peppers on the prepared baking sheet. Drizzle with the oil and sprinkle with the remaining 1/4 teaspoon salt.
Bake until the largest peppers are blistered and tender, 15 to 20 minutes.
Suggestions and Variations
For a pepper-free version, you can shape the turkey into small patties and sauté in a bit of olive oil over medium heat.
My preferred way to buy coriander is as whole seeds and then grinding only the amount I need in a mortar and pestle. It adds texture to the dish, where a fine powder can’t. And the aroma is dreamy. It’s one of my favorite spices, and I use it in Asian-style stir-fries, chili, and meat rubs.
Total prep and cook time: 30 minutes • Yield: 16 Servings, 1 Pepper Each
Per Serving: 57 Calories, 2 G Carbohydrate (1 G Fiber, 0 G Added Sugars, 1 G Net Carbs), 5 G Protein, 4 G Fat, 85 MG Sodium.