This one really was the smallest of the small. The others were a bit bigger. But seriously, how I could I resist these peppers? I wasn’t sure what I would do with them, but they were definitely coming home with me.
I thought I might roast them with some garlic infused oil and fresh thyme. But, then, I thought I would try to stuff these little guys with a Mediterranean inspired mixture.
Browned up some extra lean ground turkey breast, some mint, scallion, and feta cheese. I added a splash of soy sauce too. Adding soy sauce kind of came out of left field but I wanted the meat to brown up a bit and look more like traditional stuffed peppers made with beef. Plus, I wanted to add a little savory flavor too.
So, working with mini peppers is like three times the amount of work. (Ha!) Chopping, de-seeding each little pepper and then filling them all too.But I think it was worth it! They would make a great bite size appetizer to bring to a bash.
The good news is this recipe fills about 4 regular size peppers too for those less inclined to fill a million little peppers.
- 4 medium size red, yellow or orange bell peppers or several mini ones (20+) tops cut off, deseeded and ribs removed.
- 1 1/2 cups brown rice couscous or brown rice, cooked
- 2 tablespoons olive oil
- 1 lb ground turkey breast
- 2 tablespoons soy sauce
- 4 scallions, chopped (Green part only for the low FODMAP crowd)
- 4 tablespoons fresh mint, diced
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 3/4 cup feta cheese, crumbled
- Add oil to medium size skillet and add turkey breast over medium heat. Cook while stirring until cooked through about 8-10 minutes.
- Stir in the couscous or brown rice
- Add soy sauce, scallions, mint, lemon juice and feta folding to blend.
- Remove from heat.
- Stuff mixure into the pepper until full.
- Place peppers in loaf pan or square baking dish, upright, and cover with tin foil.
- Bake at 350 for about 25 minutes for the mini peppers and about 35 for large peppers.