I’ll be the first to admit it: yes, I cook. Yes, I have a food blog. But most nights, I eat the same exact thing for dinner. (If you’ve seen my Instagram, you’ve probably caught onto the fact that I try to jazz up the same combo of roasted veggies/fried eggs/chicken breast every night. I’m not mad about it.) Sometimes I have to force myself to get creative. With this particular recipe, I considered myself something of a genius: I took my empanada recipe and morphed it into a super filling, healthy, low-carb dinner. Ah-thank you very much. Take the empanada filling, swap out the ground beef for ground turkey, throw it in some bell peppers, and you got dinner, honey.
What’s so Brazilian about them, you ask? Well, like I said, they are basically made with empanada filling, just tweaked a bit. More importantly, however, they are taste-tested (and approved!) by a Brazilian. (That counts, right?)
Just feast your eyes on that filling:
I don’t blame you if you just want to eat the filling by itself.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound lean ground turkey
- 2 Tablespoons tomato paste
- ¼ cup pimento-stuffed olives, chopped
- 1 Tablespoon paprika
- 2 Tablespoons soy sauce
- Handful fresh parsley, chopped (optional)
- 4 bell peppers, stemmed and seeded
- ½ cup part-skim shredded mozzarella cheese
- Salt and pepper, to taste
- Preheat oven to 400F.
- In a medium saute pan, heat a swirl of olive oil over medium high heat. Add the onion and garlic, season with salt and pepper, and cook about 2 minutes, until fragrant. Add the ground turkey and season with a bit more salt and pepper. Break turkey apart with a spatula or wooden spoon, and cook until just brown. Add the next 4 ingredients (tomato paste through parsley), stir to combine and cook until heated through.
- Stand the bell peppers up in a baking dish/pan. Fill each pepper with turkey mixture and top with mozzarella. Cover with aluminum foil and bake for about 35 minutes. Remove foil and continue baking about 10 more minutes, or until cheese is bubbly. Serve hot!