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Stuffed Turkey and Spinach Hot Peppers

Stuffed turkey and spinach hot peppers (or zucchini if you don’t like hot peppers)

  • 1lb of ABF ground turkey or chicken
  • 6-8 Fresh Hot Peppers
  • Grape seed oil
  • Organic baby spinach
  • 4fresh cloves of garlic-minced
  • 1 level tablespoon fennel seed
  • Pinch BP
  • Pinch red pepper flakes
  • 1/2 teaspoon of sea salt
  • 1/2 cup of vegan shredded cheese
  • 1/2 plain GF bread crumbs

Clean peppers- cut stem off and clean inside of peppers out. Set to the side

Sautée minced garlic is large skillet in medium heat with 4 table spoon of a “high heat” cooking oil ( just a nice thin coating in the pan). After the oil and garlic heat up add the ground turkey. Add your dry spices and stir meat to make sure spices are evenly mixed. Once the meat is just about done add 4 heaping handfuls of organic baby spinach. Stir into meat until it’s all Sautéed. Take meat mixture and put into a large mixing bowl. Let cool for 10 minutes. Add 1/2 cup of vegan shredded cheese. Mix thoroughly with a fork and start stuffing hot peppers with that same fork. If you are using sauce place a thin layer of sauce down first before you place peppers in pan ( I like using Pyrex). Stuff peppers, place in pan, add a little more sauce on top. Cook at 375 for 40-45 minutes and Enjoy!!

Note: if you are using a red sauce make sure it’s compliant with the cleanse. Make sure the sauce you make or use has no sugar added.

Danielle Sciulli

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