Turkey and Coconut Curry Stuffed Peppers
Last night I was staring into the colorful abyss that was all of the leftovers and uneaten groceries in my refrigerator. (If you follow my posts you’ll get to learn that I hate, hate, hate wasting food, so I’m always trying to find ways to repurpose leftovers or salvage something about to go bad.)
I had two big bags of bell peppers from Costco and three large tupperware containers full of leftover roast turkey I made for a get together the weekend before.
Also, we’ve been eating like crap for weeks. Time to make something that A) wouldn’t fill me with regret, and B) Future MaK would thank me for down the road when she comes home from full day of traffic, or kid-related craziness.
So here you are: Turkey and Coconut Curry Stuffed Peppers4-6 Bell Peppers, any color. (We don’t discriminate.)
- 1 Large Onion (I used yellow, but whatever you have works)
- 2-3 Cups Shredded Turkey (Or chicken. Or whatever meat you have on hand.)
- 1 Tsp Turmeric (Bonus: This gorgeous orange spice is also a known anti-inflammatory)
- 1 Tbsp Yellow Curry Powder (I use yellow because I’m a weenie. Spice it up if you wish.)
- 1 Tsp Cumin
- 1 Tsp Oregano
- 1 Tsp Parsley (Dried works, but use fresh if you’ve got it.)
- 1 Tsp Salt (Skip it if you’re trying to cut down on sodium. The curry does the work here.)
- 1 Can Coconut Milk (Check ingredients when buying. Lots of generic brands add stuff I can’t even pronounce. How freaking hard is it to put coconut milk in coconut milk?)
I’d say the prep and cook time makes curry stuffed peppers one of the easiest freezer meals I’ve done. Check it:
- First, cut your peppers. I peppers are too round to stand upright, cut a TINY slice off the bottom (horizontally) so it stands up straight on it’s own, because that’s how you’ll cook it. Then, cut around the stem (This preserve as much pepper as possible, instead of cutting the whole top off) & clean the seeds out. Repeat with each pepper, & place on individual sheets of tin foil.
- Heat a large saucepan on medium and put in a little butter or coconut oil
- Dice the onion and toss it in the pan
- When the onions have softened and become translucent, add your shredded turkey (or whatever leftover meat you’ve chosen to use up!) and let it warm.
- Add the turmeric, curry powder, cumin, oregano, parsley and salt and stir into the meat and onions
- Stir in the coconut milk, let simmer for 5 minutes or until sauce thickens
- Turn off your heat, let the sauce stand for a bit, then spoon into peppers (Make sure they’re standing on tin foil or sitting in a pan, just in case there are any cracks and they leak out the bottom.)
TO FREEZE FOR LATER:
- Wrap up your peppers in tin foil, then put them in a freezer-safe ziplock bag with the date and contents written clearly on them
- NOTE: The only caveat with peppers is when you decide to eat them, you’ll need to let them thaw in the fridge overnight, so make sure you do this the day before you want to eat them. (Take them out of foil to thaw faster.)
- What happens if I don’t thaw them, MaK? They’ll be edible (yay, you!), but you’ll have a soggy, watery mess of edible on your hands.
- Preheat Oven to 400°
- If peppers were frozen, make sure they are thawed and take them out of the foil
- Put your peppers in an oven-safe pan with sides, like a glass baking dish, cake pan, etc.
- Bake for 25-30 minutes or until your house smells of delicious curry and the peppers are tender when you poke ’em with a fork.
The best part about this recipe is that it’s super versatile. Don’t want curry stuffed peppers? Try it with a marinara. If you want to carb it up or add more substance, try adding rice, couscous, or quinoa to your meat mixture. To pack in more veggies, add some chopped spinach or broccoli. If you don’t mix it up every now and then, you might miss another delicious freezer meal option that Future You will thank you for.