This recipe is courtesy of the fantastic Elana Amsterdam who is the founder of www.elanaspantry.com. and author of The Gluten-Free Almond Flour Cookbook & Gluten-Free Cupcakes. About this recipe Elana writes..
Yesterday, when I compiled my Rosh Hashanah Menu, I promised y’all that I would give out the recipe for my Stuffed Peppers today, and here they are. I’m glad I made that promise, since it “forced” me to make these gluten free, grain free stuffed peppers for dinner last night, and my husband and I love them. They’re quite colorful and festive, as you can see in the photo above, and mighty tasty, not to mention high protein.
6-8 sweet bell peppers (green, orange, red or yellow)
2 (4 oz.) cans diced green chiles
1 pound ground turkey
1 cup cilantro, finely chopped
½ cup onion, finely chopped
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon celtic sea salt
1. In a medium sized bowl mix diced chiles with turkey, cilantro, onion, cumin, chili powder and salt
2. Cut the tops off of the peppers and set aside
3. Place peppers in an 11 by 7 inch pyrex baking dish
4. Stuff the peppers with the turkey mixture; place tops on peppers to close
5. Bake at 350° for 1 hour