This vibrant, flavourful dish celebrates the best of British Columbia’s fresh produce. The recipe is an effortless twist on classic stuffed peppers, ideal for busy weeknights or relaxed gatherings. Rich in nutrients and versatility, the recipe uses lean ground turkey (or easily substitutes with beef or plant-based options) and highlights Windset Farms’ Maestro® Bell Peppers, Crescendo® Sweet Pointed Peppers, and Fresco® Mini Cucumbers, offering a locally sourced meal that’s as sustainable as it is tasty.
Chef Tip:
Roasting Crescendo® Sweet Pointed Peppers brings out their natural sweetness and smoky undertones, enhancing the flavour of the creamy sour cream blend used as a topping. This simple step transforms the dish, adding depth without complexity.
Instructions
- Preheat oven to 400°F (200°C). Roast Crescendo Peppers on a lined sheet pan for 20-25 minutes until golden brown and blistered.
- Cool, remove tops and seeds, leaving skins intact.
- Blend peppers with sour cream, ½ tbsp salt, and 1 tbsp red wine vinegar until smooth. Set aside.
- Cook white rice in seasoned water. Set aside.
- Slice Fresco Cucumbers into ¼-inch rounds. Toss with a splash of rice wine vinegar, salt, and sugar. Set aside.
- Sauté ground turkey and diced onions in olive oil over medium heat until browned (7 minutes).
- Add Maestro Bell Peppers and garlic, cook an additional 5-7 minutes.
- Season with Italian seasoning, salt, cracked pepper, and chili powder.
- Add chicken broth, cook another 5 minutes.
- Stir in cooked rice.
- Garnish skillet mixture with fresh herbs.
- Serve topped with Crescendo Pepper sour cream and Fresco Cucumber salad on the side.
