A delightful twist on a classic stuffed pepper recipe, infused with Caribbean-inspired flavors.
Preheat your oven to 300°F (150°C).
Preheating ensures even cooking of the peppers.
Wash the bell peppers, slice off the tops, and remove the seeds and membranes.
Keep the tops to use as lids for presentation.
Blanch the peppers in boiling salted water for 2-3 minutes, then remove and set aside.
Blanching softens the peppers slightly, making them easier to stuff.
In a skillet, sauté the onion and garlic in a little olive oil until fragrant.
Cook over medium heat to avoid burning the garlic.
Add the ground turkey to the skillet and cook until browned.
Break up the turkey into small pieces for even cooking.
Stir in the diced tomatoes, cumin, paprika, salt, and black pepper. Cook for 5 minutes.
Taste and adjust seasoning as needed.
Stuff the peppers with the turkey mixture and place them in a lightly greased baking dish.
Pack the filling tightly to ensure the peppers are fully stuffed.
Mix the ketchup, tomato juice, and red wine in a bowl, then pour over the stuffed peppers.
Ensure the sauce covers the peppers for even flavor.
Cover the baking dish with foil and bake for 45 minutes.
Check halfway through to ensure the sauce isn't drying out.
Serve the stuffed peppers warm, garnished with fresh herbs if desired.
Pair with a side of rice or salad for a complete meal.
Continue in our app for the best experience
