MEDMEX STUFFED PEPPERS – From Eat Like You Give a Fork: The Real Dish on Eating to Thrive by Mareya Ibrahim.

 In Recipes

MEDMEX Stuffed peppers

A small pepper is hotter than a large pepper

This delicious recipe of stuffed peppers
can be enjoyed by anyone.
These easy-to-make MEDMEX Stuffed
Peppers are a heart healthy comfort food.
Perfect for left-overs, too!


These MEDMEX Stuffed Peppers can be
dressed up with all your favorite taco toppings
like; feta or mozarella cheese, guacamole,
salsa, cilantro, or just sour cream.


This recipe is easy to meal prep, and makes a
delicious and quick dinner for any busy
night after school and or work.


From all of us at Eat Cleaner, to our favorite followers eating to THRIVE, enjoy your peppers!   For more great food for thought, follow Chef Mareya on Instagram @chefmareya 

 – Makes 6-8 servings (unless you’re a pepper lover, it’s more like 2)

Here is what you need:


  • 6 large bell peppers
  • 2 tablespoons raw coconut oil
  • 2 garlic cloves, crushed
  • 1 shallot, finely minced
  • 1 pound ground turkey or chicken (see Notes)
  • ½ cup quinoa, rinsed
  • 1 cup lentils, rinsed
  • 1 tablespoon tomato paste
  • 1 cup low-sodium vegetable broth
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 teaspoon Himalayan pink salt
  • ½ teaspoon black pepper


  • 2 tablespoons tomato paste plus 1½ cup low-sodium vegetable broth
  • 1 teaspoon raw coconut oil, room temperature
  • ½ teaspoon black pepper
  • ½ teaspoon chipotle chili flakes
  • ½ teaspoon Himalayan pink salt


  • 2 tablespoons crumbled sheep’s-milk feta cheese
  • 1 tablespoon plus 1 teaspoon minced fresh dill or parsley (optional)

Here is how you do it: DIRECTIONS

1) Preheat the oven to 400°F.

2) PREPARE THE PEPPERS AND FILLING: Cut the top ½ inch off each bell pepper and remove the seeds and ribs. Set the peppers and their tops aside.

3) In a large nonstick skillet, melt the coconut oil over medium heat. Add the garlic and shallot and cook, stirring, until translucent, 3 to 4 minutes.

4) Add the ground turkey, quinoa, lentils, tomato paste, broth, coriander, cumin, cinnamon, salt, and black pepper. Cook the filling until most of the liquid has been absorbed, 15 to 20 minutes.

5) MAKE THE MEDMEXSAUCE: Meanwhile, in a separate medium saucepan, whisk together all the ingredients for the MedMex sauce until
smooth. Bring to a simmer over low heat and cook until reduced by about half, about 12–15 minutes.

6) Stand the peppers upright in an 8-inch baking dish. Spoon the filling into the peppers, filling them three-quarters full, and place the tops back on. Cover with aluminum foil and bake until the filling is thoroughly cooked, 25 to 30 minutes.

7) Spoon the MedMex sauce over the top and finish by sprinkling evenly with the feta. Garnish with dill or parsley, if desired, and serve.

NOTES: For a vegan swap, replace the ground turkey with tempeh or increase the quinoa to 1 cup. You can also slice the peppers in half lengthwise into boats and fill them

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