Oral Allergy Syndrome Friendly Stuffed Bell Peppers with Ground Turkey and Rice

Total time1 hr 15 min

Prep time25 min

Cook time50 min

Oral Allergy Syndrome Friendly Stuffed Bell Peppers with Ground Turkey and Rice

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Ingredients

4 servings

For the rice

1 cup long-grain white rice
2 cups water
½ tsp salt

For the beet sauce

1 medium beet (about 6 oz), peeled and roughly chopped
1 cup chicken broth
Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
See all
1 tbsp apple cider vinegar
½ tsp dried oregano
½ tsp salt

For the peppers and filling

4 large bell peppers (any color except red if sensitive), halved lengthwise and seeded
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked bell pepper in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid bell pepper, tap it and change its rating to Red.
1 lb ground turkey
1 tbsp olive oil
1 medium yellow onion, finely diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
2 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
1 medium carrot, finely diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
1 tsp dried thyme
1 tsp salt

For serving

2 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 375°F (190°C). Combine the rice, 2 cups water, and 1/2 tsp salt in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork and set aside.
2
While the rice cooks, make the beet sauce. Combine the chopped beet and chicken broth in a small saucepan over medium heat. Bring to a simmer and cook for 15–18 minutes, until the beet is completely tender when pierced with a fork. Transfer the beet and all the broth to a blender (or use an immersion blender in the saucepan) and blend until completely smooth. Stir in the apple cider vinegar, dried oregano, and 1/2 tsp salt. Set aside.

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