The Chef: Alex de Armas
The Dish: Turkey Stuffed Red Peppers

3-4 Tbs. olive oil
1 red bell pepper per person
1 pound ground turkey (or beef)
2 cloves chopped garlic
1 medium onion, chopped
2 tsp. cumin
2 tsp. oregano
2 tbs. tomato paste
2 tbs. Mexican cheese per person (or to taste)
2 tsp. salt or to taste
1 tsp. black pepper
12 cherry tomatoes
12 green olives (or more to taste)

Method of Preparation:
– Start by putting olive oil in a hot pot…and adding chopped onions and garlic.  Sauté and add tomato paste. Mix well and add black pepper, oregano and cumin.  Stir well and add cherry tomatoes and green olives- and finally- the ground turkey. Add salt and mix well. Cover the pot until it’s cooked through… about 20 minutes.

– Now, cut the peppers.  Cut around the top, like you’re carving a pumpkin. Then, take out all the seeds and trim the pulp off the top.  

– Preheat the oven to 350 degrees… and when the turkey is cooked, stuff the meat inside each pepper. Fill them even with the top.

– Put on the tops back in place and wrap each pepper individually in foil.  Bake them for 45 minutes.

– When the peppers are done- open the foil carefully- take off the top and add some Mexican cheese.  Put the top back on to let the cheese melt… just a minute or so.  And it’s done!!!!

To Plate:
– Alex plates the dish with quinoa… the stuffed pepper and some salad.

Serving suggestion: Chianti

Serves: 6

Join our Newsletter for the latest news right to your inbox