Scottsdale Health February 2020
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1 tablespoon<br />
tomato paste<br />
1 cup low-sodium<br />
vegetable broth<br />
½ teaspoon ground<br />
coriander<br />
½ teaspoon ground<br />
cumin<br />
½ teaspoon ground<br />
cinnamon<br />
1 teaspoon<br />
Himalayan pink salt<br />
Medmex Stuffed Peppers<br />
Recipe from Eat Like You Give a Fork: The Real Dish<br />
on Eating to Thrive by Mareya Ibrahim<br />
Makes 6 to 8 servings<br />
STUFFED<br />
PEPPERS<br />
6 large bell peppers<br />
2 tablespoons raw<br />
coconut oil<br />
2 garlic cloves,<br />
crushed<br />
1 shallot, finely<br />
minced<br />
1 pound ground<br />
turkey or chicken<br />
(see Notes)<br />
½ cup quinoa,<br />
rinsed<br />
1 cup lentils, rinsed<br />
½ teaspoon black<br />
pepper<br />
MEDMEX<br />
TOMATO SAUCE<br />
2 tablespoons<br />
tomato paste plus<br />
1½ cup low-sodium<br />
vegetable broth<br />
1 teaspoon raw<br />
coconut oil, room<br />
temperature<br />
½ teaspoon black<br />
pepper<br />
½ teaspoon<br />
chipotle chili flakes<br />
½ teaspoon<br />
Himalayan pink salt<br />
TOPPING<br />
2 tablespoons<br />
crumbled sheep’smilk<br />
feta cheese<br />
1 tablespoon plus<br />
1 teaspoon minced<br />
fresh dill or parsley<br />
(optional)<br />
Preheat the oven to 400°F. To prepare the peppers and filling: Cut the top ½ inch off each<br />
bell pepper and remove the seeds and ribs. Set the peppers and their tops aside. In a large<br />
nonstick skillet, melt the coconut oil over medium heat. Add the garlic and shallot and cook,<br />
stirring, until translucent, 3 to 4 minutes. Add the ground turkey, quinoa, lentils, tomato paste,<br />
broth, coriander, cumin, cinnamon, salt, and black pepper. Cook the filling until most of the<br />
liquid has been absorbed, 15 to 20 minutes. To make the medmex sauce: Meanwhile, in a<br />
separate medium saucepan, whisk together all the ingredients for the MedMex sauce until<br />
smooth. Bring to a simmer over low heat and cook until reduced by about half, about 12–15<br />
minutes. Stand the peppers upright in an 8-inch baking dish. Spoon the filling into the peppers,<br />
filling them three-quarters full, and place the tops back on. Cover with aluminum foil and<br />
bake until the filling is thoroughly cooked, 25 to 30 minutes. Spoon the MedMex sauce over<br />
the top and finish by sprinkling evenly with the feta. Garnish with dill or parsley, if desired,<br />
and serve. Note: For a vegan swap, replace the ground turkey with tempeh or increase the<br />
quinoa to 1 cup. You can also slice the peppers in half lengthwise into boats and fill them.<br />
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02/20 <strong>Scottsdale</strong><strong>Health</strong> 33
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