Stuffed Turkey Peppers with Coconut Rice (Lunch 2/3 part series)

Stuffed Turkey Peppers with Coconut Rice

Although I try to avoid nightshade vegetables because of arthritis symptoms, this is one dish that I love to indulge in and it's quite tasty. I have also found that organic products give me less inflammation than GMO peppers. A slight note about the curry powder: I've tried other curry powders before, but McCormick has just the right combination of ingredients that really bring out the flavor in the ground turkey. If you don't like ground turkey, this can also be substituted with grass-fed beef. Enjoy!

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 garlic clove

Freshly diced ginger 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 softened. 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

olive oil

Directions: 

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. 

6. Stuff peppers with ground turkey and curried rice. (optional: top with cheddar cheese)