There are so many peppers that can range from extremely hot to mild in flavor. The Guernica (Gernika) pepper is sweet, savory and grassy in flavor and doesn’t have the random heat that Padrón peppers can have. It comes from Spain, yet I was easily able to grow it in my backyard’s Southern soil. Enjoy this nurturing and low-carb meal with a stress-free side salad.
- 8 teaspoons olive oil, or as needed, divided
- 6 ounces ground lean turkey
- 1 shallot, diced
- Salt and ground black pepper to taste
- 1/2 cup cooked brown rice
- 2 ounces goat cheese
- 1 large egg
- 3 tablespoons chopped fresh parsley, divided
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 orange, zested and juiced
- 1 pinch cayenne pepper, or more to taste
- 12 Guernica peppers
- 2 tablespoons chopped almonds
- Prepare the brown rice according to the package directions.
- Preheat oven to 400 degrees F.
- Brush a baking dish with 1 tablespoon olive oil.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Sauté turkey, shallot, garlic and a pinch of salt in hot oil until meat is browned and crumbly and shallot is translucent, 5 to 7 minutes.
- Remove from heat and cool for 10 minutes.
- Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon orange zest, and cayenne pepper together in a bowl.
- Slice pepper in the middle and spoon rice mixture into each pepper.
- Place stuffed peppers in a single layer in the prepared baking dish.
- Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
- Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes.
- Drizzle 1 tablespoon orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.
Source: modified version of Sausage-Stuffed Piquillo Peppers via allrecipes.com