We planted several Gypsy Pepper Plants in our garden this year and we have a bumper crop. I learned that they are thin skinned and can be harvested from the time they turn lime green and right up to the time they turn dark red. They are not hot and as they turn colour they continue to sweeten.
They have great flavour and stand up well in stir fries and are perfect for stuffing since they have a thinner skin that doesn't turn mushy when cooked.
If you don't have any gypsy peppers around, go ahead and stuff bell peppers, either way, it is a healthy meal. If you would prefer a less nutty texture, use plain rice instead of wild rice blend.
Serve with crusty bread and green salad.
- 1 cup wild rice blend or rice of your choice
- 8 - 10 gypsy peppers, sliced in half and seeds removed (remove stem or leave on for garnish) or small bell peppers
- 1 1/2 pounds ground turkey
- 1 medium onion, finely minced
- 2 tablespoons canola or olive oil
- 2 cloves garlic
- 2 cups broccoli slaw or minced celery
- 1 teaspoon poultry seasoning
- 2 teaspoons salt
- 1/2 to 1 teaspoon red pepper flakes
- 1 can herb and spice canned diced tomatoes
- 1 cup crumbled feta cheese
- shredded Italian cheese for topping
- Spray 2 8X10 foil pans with cooking spray or a large rectangular casserole.
- Cook rice with water according to package instructions but drain the rice 10 before the end of cooking time so that it is slightly undercooked.
- In a large skillet, heat oil and add ground turkey and onion, garlic and broccoli slaw and fry scramble using an egg flipper until the turkey is no longer pink.
- Add the poultry seasoning, red pepper flakes, salt, rice and undrained tomatoes.
- Stir to combine. Add the feta cheese and stir gently.
- Spoon into pepper halves, mounding the filling and place in pan. Sprinkle with cheese and cover with foil and bake for 30 minutes at 350 F. Remove foil and continue to bake for 30 - 45 minutes.