Gelatin Free Chimichurri Turkey Stuffed Mini Peppers with Lemon Aioli
Total time45 min
Prep time20 min
Cook time25 min
4.8(14)
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Learn more →Ingredients
4 servings
For the filling
- 1 lb ground turkey
- 2 tbsp garlic-infused olive oil
- ½ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh oregano leaves, finely chopped
- 2 tbsp red wine vinegar
- ½ tsp crushed red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper
For the peppers
- 16–18 mini sweet peppers (about 1 lb), halved lengthwise and seeded
- 1 tbsp olive oil
- ¼ tsp kosher salt
For the lemon aioli
- ½ cup mayonnaise
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp garlic-infused olive oil
- ¼ tsp kosher salt
For serving
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a small bowl, stir together the parsley, oregano, red wine vinegar, red pepper flakes, 1/2 tsp salt, black pepper, and 2 tbsp garlic-infused olive oil until combined. This is your chimichurri seasoning base.
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