Welcome to We’re Talking About Food’s first post! One thing you should understand about my cooking style is that I’m an intuitive chef. A lot of nights, I’ll cook on a whim, using whatever I have on hand in the fridge and pantry to make whatever tastes good.
The other day, I bought these amazing red, yellow, and orange bell peppers from Costco (you can buy six of them for around six bucks). I also defrosted some ground turkey from my freezer, leading to this interesting, Middle Eastern inspired dish:
Curry Stuffed Rainbow Peppers with Ground Turkey, Mushrooms, and Currants
- 4 bell peppers (I used two orange, one red, and one yellow, but honestly use whatever suits you)
- 1 pound ground turkey (or ground beef)
- 1 12 oz can of diced tomatoes
- 1 small onion, diced
- 1 small package fresh mushrooms, chopped coarsely
- 1/2 cups dried currants (you can find these at Persian groceries, or go online
- 1 small can tomato paste
- 2 tsp tumeric
- 1 tsp cumin
- 2 tbsp curry powder
- Salt and pepper to taste
- 1/2 tbsp olive oil
- Water (as needed)
- Heat oil in a large pan. Add onion and saute for 10 minutes. Add spices, and enough water to coat the pan. Keep cooking over medium heat until mixture becomes very fragrant.
- Reduce heat to low. Add ground turkey and more water, until the turkey becomes very mushy. I know it sounds gross, but this is honestly the secret to how I get such a great texture with ground meat. Adding water helps you break up the meat better. The low heat also lets you stir the mixture consistently without fear of burning.
- When the meat is fully cooked, add the diced tomatoes and tomato paste. Mix well. Add the mushrooms and bring the sauce to a boil.
- Wash the currants well in cold water, removing any stems, debris, or pieces of sediment that are often found. You can soak them for 10 or 15 minutes if you like. Drain, then add to the meat mixture.
- Stir the mixture until all ingredients are well combined. You might notice the mixture is a bit on the soupy side. Just keep letting it cook and simmer until it’s a moist, but not soupy consistency.
- Cut the top off of each pepper, removing the seeds and veins. Fix each pepper generously with the meat mixture. Remember that you’ll have some extra meat mixture. Feel free to enjoy this on its own or use it to fill additional peppers!
- It’s important when filling the peppers that you have a dish to keep them upright. I used a round, deep ceramic pan that fit 4 peppers perfectly.
- Bake the peppers at 350 for 1 1/2 to 2 hours. Alternatively, you can steam them over your stove. Just make sure that you stuff the peppers upright, in a pot instead of a pan. Also be sure to add 1/2 cup of water to the pan (or as needed) to ensure the peppers don’t burn.