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