Mediterranean stuffed peppers

  • 1 Celery stalk, chopped
  • 1 Onion, chopped
  • 50ml Olive oil
  • 150g Turkey or chicken breast, minced.
  • 250g Barley cooked or you can use Quinoa.
  • 6 Medium bell peppers (use green, yellow and red)
  • 40ml Sesame seeds
  • 40ml Pumpkin seeds
  • 100 ml Flaked Almonds
  • 2,5ml Black peppercorns
  • 2,5ml Salt
  • 20ml Fresh mint
  • 50 ml Fresh parsley
  • ½ cup Strong white cheddar cheese or Pecorino cheese
  • ¼ cup Lemon juice
  • ¼ cup Dry white wine
  • 2,5ml Cinnamon
  1. Preheat oven to 180˚ C.
  2. Heat 10 ml olive oil in a dish and sauté the onion, celery and turkey for 10 minutes.
  3. Add 500 ml water to the mixture and bring to a boil, reduce heat and simmer for 45 minutes. Microwave use ½ of the time 20 min.
  4. Bring a large pot of water to a boil.
  5. Cut the tops of the green pepper with care-­‐ they will be used later. Gently remove the seeds and core to create an empty cavity. Blanch the peppers in the boiling water for 5 minutes. Remove and place on paper towels to drain and cooling.
  6. Roast the sesame seeds, pumpkin seeds and almonds in 10 ml olive oil. Liquidized after roasting for 5 minutes.
  7. Cook the barley until soft. This can be prepared 1 day in advance.
  8. Mix barley with fresh herbs (mint, parsley), peppercorns, salt, and lemon-­‐juice, wine, cinnamon, cheese and nut mixture. Add the onion turkey mixture to barley mixture and mix well.
  9. Stuff peppers and place tops back on. Place peppers in baking dish and sprinkle with 30ml olive oil. Bake for 25 minutes and serve immediately after baking.

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