An inniovative and tasty recipe in which peppers are stuffed with mince and many fresh ingredients.
Cook wild rice in about 1 part rice to 5 parts water for about an hour or until the rice cracks and splits open.
Cook basmati as per usual.
Fry chorizo in olive oil until it starts to color then add the garlic – cook for a few minutes and then add in the turkey.
Once turkey is just cooked through season with salt and pepper and mix through coriander then remove from pan and set aside.
Mix rice, tomato, onion and avocado together then add the meat and thoroughly mix.
Cut the peppers on the diagonal about 3 – 4cm from the stem, remove the seeds and then stuff with the rice and meat mix using the thick end of a chop stick to push the stuffing deep down into the bottom of the pepper.
Stuff the lid also. Place on a lightly oiled baking tray, spray pepper with oil and bake in an oven until cooked – ie it will be soft to touch and slightly colored.
Blitz tomatoes into a puree and bring to a simmer in a sauce pan.
Add the tomatina and chilli and simmer for a few minutes then add in the grated chocolate and make sure it melts completely through the sauce.
Check for seasoning.
To Serve: :
Put some sauce in the middle of a plate and place a pepper on top of the sauce.
Scatter some Blue Berries around the pepper and in the sauce, garnish with some coriander.
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