I used to think bell peppers were spicy until my friend convinced me the opposite. She forced me to bite into it like an apple, and it was crispy, juicy, and sweet like one. The bell peppers were nowhere close to being spicy but rather sweet. Ever since then, I got hooked on peppers, especially the red ones. I like them in raw, barbecued, pickled, stir-fried salads and stuffed, just like in this recipe for stuffed bell peppers with turkey and yams.
I like anything like stuffed crust pizza, jalapeño, chicken, turkey stuffing, mushrooms, burgers, pasta, and so on. I can go on and on, but today, I will talk about stuffed bell peppers with turkey and yams. You can stuff this pepper with anything you like, such as meat and veggies, or if you’re not on paleo, you can add grains such as rice, quinoa, barley, etc. The possibilities are endless.
For this paleo-friendly recipe, I stuffed them with ground pork and yams with Latin-inspired flavours of chipotle peppers, ground chili peppers, cayenne, oregano, and cumin.
Luscious Stuffed Bell Peppers with Turkey and Yams
- 2 tablespoons olive oil
- 1 medium yellow onion - diced
- 3 cloves garlic - minced
- 1 pound ground turkey (minced turkey)
- 1 teaspoon paprika
- ¼ teaspoon cumin
- ½ teaspoon chili powder (chilli powder in British English)
- 1 tablespoon tomato paste
- 8 ounces ketchup (tomato sauce Australia and UK)
- ½ teaspoon dried oregano
- 4 medium green pepper (green capsicum) - halved
- Preheat the oven to 350 degrees Fahrenheit.
- Sauté onions in oil over medium heat, and cook until caramelized, approximately 7 to 10 minutes.
- Add the garlic and sauté until fragrant.
- Add the turkey and cook until brown.
- Add the tomato paste, sauce, and spices and cook for 10 minutes.
- Add the yams and cook until tender.
- Stuff the peppers and bake in the oven for 20 minutes.