Every now and then I get a random craving for something. This time around, it was curry. I really love curry. And, with a freshly stocked fridge — and a bin on the way from Doorganics — I had myriad options. After all, curry is so good on anything and everything. The verdict? Stuffed bell peppers. With ground turkey. And, my two other super-favorites: goat cheese and balsamic vinegar.
What follows is a completely made-up recipe, so you may need to adjust to your tastes. And, remember, I (usually) cook for one — if you’re cooking for more than that, multiply accordingly.
- 4 ounces extra lean ground turkey
- 1 medium bell pepper
- 1/6 c. old fashioned oats
- 1/4 c. sweet onion, diced
- 1/2 Roma tomato, diced
- 1/4 c. crumbled goat cheese
- 3 tbsp. egg whites
- Curry powder (as much as you’d like, based on your deep, deep love of curry)
- 1/4 c. balsamic vinegar (an afterthought, so it didn’t make the picture)
- Preheat oven to 350 degrees
- Clean out your green pepper — careful you don’t cut through it
- Combine all other ingredients in a bowl
- Mix them all up using your hands — honestly, this is the worst part of cooking. I hate touching raw meat. So. Very. Much.
- Stuff it into the pepper and place in a glass dish and put in oven
- Call Mom to see how long she thinks you should bake the pepper. Agree on half an hour (ish). Set the timer.
- Find out that half an hour is not enough. Put it back in the oven for about 15 more minutes.
- While it’s finishing cooking, put balsamic vinegar in a saucepan and heat until it boils. Whisk it as it boils until it becomes somewhat thick.
- Decorate your plate with balsamic reduction.
- Take pepper out of oven and place on balsamic-ed plate. Drizzle pepper with remaining balsamic reduction.
And for those of you who are watching what you eat, here’s the nutrition breakdown, according to MyFitnessPal:
- Calories: 350
- Fat: 10
- Carbs: 29
- Protein: 40
- Fiber: 6
- Sugar: 9