Serves 4-6
I personally prefer to serve them as half peppers topped with loads of filling, with a side of steamed brown rice and the nut sauce.
If the bell peppers are small, you may use a whole one, but prepare as for the recipe and do cook them in boiling salted water for 5 mins until crisp-tender.
1 pound ground turkey (use dark meat instead of light meat, as it has more flavor and is less dry)
1 tbsp oil
1 cup minced onion or 1/2 cup minced scallion
3 cloves garlic smashed and minced
1x 8oz canned sliced peaches in juice not syrup, drained ( use juice later)
1 cup peeled chopped, fresh, ripe pear or apple
1 cup canned chopped tomatoes in their juice
1/4 cup raisins
1/2 tsp ground cinnamon or 1 cinnamon stick ( remove before filling peppers)
allow either half a large green bell peppers/OR Poblano chiles or 1 medium one per person, remove seeds and white membranes.
Nut sauce
Chopped cilantro
If making this in winter months also may be topped with fresh pomegranate seeds.
NUT SAUCE:
In a blender or grinder/mortar and pestle mix 1/2 cup raw walnuts with 1/2 cup raw almonds (ALWAYS SOAK ALMONDS OVERNIGHT IN COLD FRESH WATER, drain well..to remove natural toxins)
Combine the ground nuts with 1 cup sour cream (or plain live yogurt) and 1/4 cup milk (nut milk is fine).
Pour into a bowl, sprinkle with more ground cinnamon and serve cold.
PREHEAT OVEN 350F
The peppers:
In a heavy bottomed skillet, saute the ground turkey with the onions for 4 mins until no longer pink and onions opaque. Add the minced garlic, fruit and canned tomatoes, raisins, salt & pepper to taste and cinnamon and cook on high simmer for 10 mins.
remove from heat, sprinkle with chopped cilantro ( optional) & set aside.
Spoon the meat filling into the crispy tender peppers/halves, place in a greased shallow baking dish with 1/4 inch stock or water.
Bake for 20-30 mins until heated through.
remove from oven and plate topped with nut sauce and steamed rice on side.
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