Stuffed Turkey Peppers with Coconut Rice (Lunch 2/3 part series)
Stuffed Turkey Peppers with Coconut Rice
Welcome to part 2 of my 3-meal series. The first part included a gluten-free pumpkin spice pancake recipe , and this one is lunch. Nightshade vegetables aren't recommended if you struggle with inflammatory issues, and although I try to avoid nightshade veggies with my arthritis symptoms, this is one dish that I love to indulge in on occasion, and it's quite tasty. I have also found that organic products give me less inflammation than the GMO ones.
Ingredients for coconut rice
1 cup Jasmine rice
1 tbsp GF soy sauce (Tamari sauce)
1 tsp McCormick Curry Powder
1 tsp Thai Kitchen red curry paste
1 can of Thai Kitchen Organic Coconut Milk
1 minced garlic clove
1/2 inch to 1" of freshly diced ginger (the same amount as the garlic clove)
1/4 cup of diced red onion
4 oz of water
Coconut oil (est. 1.5 tablespoon)
Directions for rice:
1. Coat pan with coconut oil and heat pan
2. Once heated, add rice and stir for a couple minutes. Then add garlic, onions, ginger into the rice and stir until the ingredients have infused with the rice. Don't let the rice toast.
3. Add curry powder, red curry paste and stir for a few more seconds until coated. Then, add soy sauce.
4. Toss in the coconut milk, fill half of the empty can with water and add to the mix. Give the rice a quick stir, raising temperature until it begins to bubble, then lower the heat, cover and simmer on low until the coconut milk and water mixture evaporates.
Ingredients for stuffed peppers
(2) large organic bell peppers
1 lb. ground turkey
1/4 chopped red onion
shredded cheddar cheese
2 tbsp of gluten- free soy sauce (Tamari sauce)
1 garlic clove
1 tsp McCormick curry powder
1/2 cup of spinach
1. Coat your pan in olive oil in medium heat
2. Once pan is heated, add ground turkey and stir until lightly cooked
3. Then add red onion, garlic, curry powder and stir until turkey is nice and crispy
4. Toss the fresh spinach in and add soy sauce. Stir until leaves wilt, then set pan aside.
5. Heat oven to 425 degrees and cut peppers in half, removing the pulp and seeds from the inside. Pre-cook peppers on a baking dish by heating them in the oven for about 8-10 minutes so they can soften.
6. Lastly, take peppers out of the oven and stuff them with ground turkey and curried rice for 15-20 minutes at the same temperature. (optional: top with cheddar cheese the last five minutes)