- 4 large red and yellow bell peppers, seeded (tops removed and chopped)
- 2 tablespoons canola oil
- 4 cloves garlic, minced
- 2 jalapeño peppers, seeded and chopped
- 2 shallots, chopped
- 1 8 oz. package button mushrooms, finely chopped
- 1 tablespoon fresh ginger, minced
- Pinch of Kosher salt
- 1 pound ground turkey
- 3/4 cup cooked brown rice
- 2 cups frozen or fresh chopped kale
- 1/2 cup light coconut milk
- 1 tablespoon Thai red curry paste
- 1 teaspoon sambal oelek (red chili paste)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Preheat oven to 350 degrees. In a shallow baking dish place bell peppers open side up and place in the oven for 15 minutes until peppers are just soft. Remove from oven and set aside.
- Meanwhile, heat canola oil on medium high heat in a large sauté pan. Add garlic, chopped bell peppers, jalapeño peppers, and shallots. Cook until softened, about 3 minutes. Add in the ground turkey and cook until slightly browned. Add in mushrooms and ginger and cook another 2 minutes. Season with salt and stir in brown rice and chopped kale.
- In a small sauce pan on another burner, heat coconut milk, red curry paste, and sambal oelek on medium high heat until just boiling. Stir sauce into sauté pan with other ingredients. Sprinkle in cilantro and squeeze of lime juice.
- Stuff bell peppers with the mixture and place back in the oven for 25 minutes until the mixture is heated through. Serve immediately.
Sambal oelek can be found at specialty Asian markets and select grocery stores.
Keywords: Turkey Stuffed Peppers, Asian Stuffed Peppers, Turkey and Rice Stuffed Peppers