This simple recipe packs a punch with the addition of homemade chimichurri sauce. Extra chimichurri goes well with any meat, served with eggs for breakfast, or over roasted vegetables.
A fine chop on the potatoes and carrots will help keep the filling bite size.
See images below to guide removing tops of peppers, seeds, and ribs.
◊ Serves 4-6 people
- 4-6 wide and large bell peppers with flat bottoms
- 1lb lean ground beef or turkey
- 1 medium potato, small dice
- 2 large carrots, small dice
- 2 cup beef broth
- 1 cup medium grain white rice, uncooked
- 1 cup prepared chimichurri
- 2 bunches of cilantro
- 1 bunches of parsley
- 1/2 cup olive oil
- 1/2 red onion, rough chop
- 2 tbsp lemon juice
- 2 tbsp red wine vinegar
- 3 cloves garlic
Preheat oven to 400° F.
Blend all ingredients for chimichurri (besides olive oil) until everything is finely chopped. Pour blended ingredients into bowl, stir in olive oil, set aside.
Brown ground turkey in a large pot over medium-high heat. Add potato and carrot then cook until softened. Add broth, bring to a boil, then stir in rice. Reduce to simmer and cover for 15 minutes.
Prepare peppers while filling is cooking. Use a pairing knife to cut on an angle and remove “lid” from peppers. Use pairing knife to remove seeds from “lid”. Use a spoon to gently scoop seeds and ribs from inside the pepper, careful not to poke holes in the sides.
Optional if you like a more tender pepper- place peppers on large plate, cut side down, with 4 tbsp water. Microwave 3 minutes on high to soften them before baking.
After 15 minutes of simmering while covered, remove turkey and rice mixture from heat. Stir in 1 cup chimichurri. Arrange peppers in casserole dish then evenly distribute filling into each pepper. If there is any remaining liquid in pot, pour a little into each pepper for moisture while baking – this will help finish cooking the rice in the oven. Put lids on peppers.
Bake at 400° F for 20-25 minutes.