Stuffed Red Pepper
Corbin Edge
- ½ lb Turkey Chorizo Sausage
- ¼ lb Ground Turkey
- 2 Large bell peppers Divided in half (whatever color you choose)
- 1 Small bell pepper Diced
- 2 tbsp Olive oil
- ½ Yellow Onion Diced (1 cup)
- 4 Garlic cloves Diced
- 1 Red chili pepper Fine diced
- 1 Carrot Shredded (1/2 cup)
- 1 bushel Asparagus Small chopped (1 1/2 cups)
- ⅓ cup Red bell pepper Diced
- 1 cup Pearl barley or leftover rice Precooked
- 1 cup Havarti cheese Shredded
- Salt and pepper to taste
- 1 cup Passata
- Oregano to taste
- Thyme to taste
Preheat oven on broil for 2 minutes.
Split 2 Red Peppers in half, brush some Olive oil on the outside and season with salt and pepper. Place on baking sheet, outer skin facing up, and broil until medium charred. Remove and allow to cool.
In a large skillet on medium heat, add 2 tbls olive oil and slowly saute onion. Once softened, add garlic and red chilli pepper. Saute another 2 min.
Increase heat to medium high and add chorizo and ground turkey to mixture and continue to cook, stirring occasionally to break down meat into small pieces. Season with salt, pepper, oregano and thyme. When almost done, add asparagus, red pepper, cooked pearl barley (or leftover rice) and cook until asparagus softens.
Finish by adding Passata and carrot to mixture and combine.
Flip roasted red peppers over and completely fill with meat mixture. Add havarti cheese on top and place in oven. Broil until cheese is browned and bubbly, remove and serve.
Note… finish cooking pearl barley prior to starting ground meat mixture.
