Food for Friends

Here's the recipe… make sure you read the whole thing first!

Stuffed Bell Peppers



4 bell peppers, squat and that can stand by themselves, tops cut off, seeds and veins cleaned out.

For the Stuffing:

  • 1 cup of wild rice
  • 1/2 cup of Wheat Berries or Pearl Barley
  • 2 cups of chicken stock
  • 1 tbsp Fennel Seeds
  • 1 tbsp Cumin Seeds
  • 1 pound of ground turkey
  • 1 medium onion, diced
  • Ancho Chile powder
  • 3 cloves of garlic
  • Flat-leaf parsley
  • Olive Oil
  • Salt & Pepper

For the Sauce:

  • 2 cans of stewed tomatoes
  • 4 fresh tomatoes
  • 1/2 onion
  • 2 cloves of garlic
  • Ancho Chile powder
  • 1 smoked chipotle (or to taste)
  • A Cinnamon Stick
  • Olive Oil
  • Salt & Pepper


For the Stuffing:

Cook the wild rice, wheat berries, fennel seeds and cumin seeds in the chicken stock.  You may need to add a little more  to make sure the rice cooks al-dente.  Salt lightly.

In a skillet with a little olive oil cook the onion until it’s transparent, add the garlic and cook for a minute more.  Sauté the ground turkey until it cooks through, add the parsley, ancho chile powder, salt and pepper to taste.  When the meat is ready, add about half a can of the stewed tomatoes.  This will make the stuffing juicier.  When the rice is ready, fold gently into the meat.  Adjust seasonings.

For the Sauce:

While the meat and rice are cooking, put the remaining can and a half of stewed tomatoes in a blender with the fresh tomatoes cut in fourths, onion, garlic, the smoked chipotle, ancho chile powder, salt and pepper to taste.  Blend until pureed.  Heat a little olive oil in the skillet and saute the sauce and let it simmer for a little while with the cinnamon stick.  Salt and pepper to taste.

Stuff the Peppers:

Put a lot of stuffing into each pepper and place the top cap loosely on.  Place the peppers carefully into the simmering sauce and simmer until the peppers are cooked through.  Make sure they don’t overcook and they still hold their shape.

To Serve:

Take a stuffed pepper, put it on a plate, take the cap off and grate parmesan cheese on it.  Ladle enough sauce over and around the bell pepper and serve.


This is a very good recipe and can be adapted as necessary.  The ingredients are more like guidelines and feel free to replace seasonings to your taste.  The cinnamon stick gives the tomato sauce a very interesting flavor and it really completes the dish.  The wheat berries add a nice crunch.

I have used the same stuffing with hollowed-out zucchini (green and yellow) but the sky is the limit!

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Here are the recipes finally. This is something I have been wanting to do for a long time and never got around to it. Some of you know that I love cooking and experimenting in the kitchen. There is a certain alchemy that has to happen in order to have the ingredients turn into delicious creations. There is no real secret behind it, just lots of fresh ingredients, time and patience to try things out and some creativity.

Not everything I make turns out perfect on the first try. Most of the time, even when I follow recipes carefully, there are some adjustments that have to be made in order to make it exactly the way I like it. In some cases recipes have failed miserably and a last-minute plan B has been tackled, and in other cases I had to toss the first batch of something and repeat the steps until it works out.

I hope these recipes bring a lot of magic to your meals, just as they have brought magic to mine. They have all been thoroughly tested and I will never post something I have not made myself. Some adjustments may have to be made for dietary preferences or limitations. Feel free to email me or drop me a note if you have any questions.