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Saturday, May 7, 2011

turkey + apricot stuffed peppers -- gluten free + dairy free

i've got a LONG list of recipes that i've conjured up, all waiting to be tested. stuffed peppers have been at the top of the list for quite some time now. specifically, ground turkey and apricot stuff peppers (along with other accompaniments). i tried these out last weekend while my mom was still in town, i figured i'd use her stuffed pepper expertise and give these a whirl. glad i did, because they turned out great! savory, with a hint of sweet, from dried apricots. this is a great recipe to customize to your liking, add ingredients, subtract ingredients - any way you slice them, you cant mess them up.

turkey + apricot stuffed peppers
  • 4 organic red peppers - tops, ribs and seeds removed
  • 3/4 lb ground lean turkey
  • 2 tbsp olive oil
  • 1/2 large sweet onion - minced
  • 2 garlic cloves - minced
  • 2 c cooked basmati rice
  • 1/2 14oz can muir glen diced fire roasted tomatoes
  • 1/4 lb shiitake mushrooms - sliced
  • 8-10 dried apricots - minced
  • 2 tbsp fresh oregano chopped
  • 2 tbsp fresh thyme chopped
  • 2 tbsp smoked paprika
  • salt + pepper
preheat oven to 375. bring a large pot of water to a boil. submerge peppers in boiling water and allow to cook around 4 minutes - then remove from water (i didnt dry mine off). meanwhile, over medium-high heat cook onion, mushrooms and garlic in olive oil until onions are translucent. add in ground turkey - season with oregano, thyme, salt, pepper and smoked paprika. cook until turkey is done. remove from stove. in a large mixing bowl combine pre-cooked rice with turkey mixture and add in chopped apricots as well as 1/8c  of diced tomatoes (the diced tomatoes are intended to add moisture since the turkey is lean - beware you dont want the mixture too wet).

divide mixture amongst the 4 peppers - stuffing them to the top. pour the remaining diced tomatoes into the bottom of a casserole or 8x8 glass baking dish - then arrange peppers on top and cover with aluminum foil. bake in oven 30 minutes, remove aluminum foil and continue to bake another 10 minutes.

happy saturday! the weather here in CO is supposed to be great - cant wait to get outside!

dont forget to swing by these great blogs:
simple home life
stuff and nonsense
at the picket fence
paisley passions
little brick ranch


  1. What a lovely photo and dish! I love that you used apricots

  2. I LOVE stuffed peppers and somehow made it through the whole winter without making a single one?? Oh my! Thanks for reminding me!! Thanks for linking up to Foodie Friday. I hope to see you again next week!!

  3. Wow Katie! Beautiful! A perfect spring/summer recipe. Can't wait to try it! Thank you for sharing with us at Inspiration Friday!


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