Stuffed Sweet Pepper ‘Boats’

Total time: 40 minutes

6 servings; makes 3 cups filling

Storage notes: Refrigerate for up to 4 days.

2 tablespoons olive oil

1 medium yellow onion (7 ounces), chopped

1 pound ground turkey, preferably 93 percent lean (may substitute ground beef; plant-based ground meat, such as Impossible Beef; or cauliflower rice; see Variations)

1⁄2 teaspoon fine salt, plus more to taste

1⁄2 teaspoon freshly ground black pepper

1 teaspoon sweet paprika

1 teaspoon chili powder

1⁄2 teaspoon dried oregano

1⁄4 teaspoon ground cumin

3 tablespoons tomato paste

1⁄2 cup plus 2 tablespoons no-salt-added chicken or vegetable broth

24 mini sweet peppers (24 to 32 ounces, depending on

size), sliced in half lengthwise and seeded

Shredded cheese, such as cheddar, Monterey Jack or pepper Jack, for serving (optional)

Sliced scallions, for serving (optional)

Salsa, for serving (optional)

Sour cream, for serving (optional)

In a large, cast-iron or other heavy-bottomed skillet over medium heat, heat the oil until it shimmers. Add the onion and cook until translucent, 3 to 4 minutes, stirring occasionally. Add the turkey, salt, pepper, paprika, chili powder, oregano and cumin, stirring until combined. Cook, stirring to break up the meat until it is no longer pink, about 5 minutes.

Stir in the tomato paste until incorporated. Add the broth and bring to a boil, then reduce the heat to medium-low to maintain a simmer, adjusting as needed. Cook until the broth has reduced and the mixture has thickened slightly and is not soupy, about 10 minutes, stirring occasionally. Taste, adding more salt as needed. Remove from the heat.

Transfer the meat to a serving bowl and the halved peppers to a platter. Serve family-style, scooping about 1 tablespoon of the turkey mixture onto each halved pepper.

Variations: For a meatless option, substitute 12 ounces of plant-based ground meat, such as Impossible Beef. (It does not lose as much volume as conventional meat, so you can start with less.) Or try about 3 cups of cauliflower rice; start with a 11⁄2- to 2-pound head of cauliflower, and break down the florets in batches in a food processor until finely ground, with a texture similar to rice or couscous, depending on your preference. Alternatively, you can grate the cauliflower on the large holes of a box grater. (If you are buying cauliflower rice, you’ll need about 10 ounces.) The cook time on both options will be about the same as for the turkey.

Per serving (1/2 cup filling and 8 pepper halves): Calories: 214; Total Fat: 11 g; Saturated Fat: 2 g; Cholesterol: 56 mg; Sodium: 284 mg; Carbohydrates: 12 g; Dietary Fiber: 4 g; Sugar: 7 g; Protein: 17 g

Adapted from “Dictator Lunches” by Jenny Mollen (Harvest, 2022).