black cumin seed oil cooking

GROUND TURKEY STUFFED PEPPERS

Try these Ground Turkey Stuffed Peppers for a simple and satisfying dinner or meal prep option! Packed with quinoa, this hearty recipe comes together with just 15 minutes of prep.

Ingredients
 ✔ 1 tablespoon extra virgin olive oil
✔ 1/2 pound lean ground turkey
✔ 1/2 yellow onion, diced
✔ 2 cloves garlic, minced
✔ 2 teaspoons chili powder
✔ 1 teaspoon cumin
✔ 1/2 teaspoon paprika
✔ 3/4 teaspoon kosher salt
✔ Black pepper, to taste
✔ 28 ounces diced tomatoes (diced tomatoes in puree work best)
✔ 1/2 cup cooked quinoa (or cooked rice)
✔ Juice of one lime
 ✔ 3 extra-large bell peppers, halved and seeded
✔ 1/2 cup shredded Monterey Jack cheese
✔ 1/2 cup shredded cheddar cheese
✔ Fresh cilantro, for garnish

INSTRUCTIONS

Step 1: Preheat the oven to 400°F.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for about 2 minutes until softened.
Step 3: Stir in the ground turkey and minced garlic, cooking until the meat is nearly done. Step 4: Use a spoon to break it into crumbles as it cooks.
Step 5: Season with chili powder, cumin, paprika, salt, and black pepper and cook for 30 seconds until fragrant.
Step 6: Pour in the diced tomatoes and let the mixture simmer for 5 minutes. Stir in the cooked quinoa and squeeze in the fresh lime juice.
Step 7: Fill the halved bell peppers with the mixture, then cover them tightly with aluminum foil. 

Bake for 30 minutes.
Remove the foil, sprinkle the shredded cheese over the top, and return to the oven for another 10 minutes until the cheese is melted.
Serve warm, garnished with fresh cilantro.

NOTES

  • Quinoa Prep: The listed cook time does not include preparing the quinoa. To save time, use store-bought cooked quinoa, or if making it from scratch, allow an extra 30 minutes for cooking.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

RED LENTIL DAHL WITH COCONUT MILK

This comforting and flavorful red lentil dahl with coconut milk is perfect as part of a larger meal or as a wholesome, vegan, and gluten-free dinner on its own. The choice is yours!

INGREDIENTS

  • 2 tbsp safflower oil (or another neutral, high-smoke-point oil like canola, sunflower, peanut, or vegetable oil)
  • 1 medium yellow onion, finely diced
  • 1-inch piece of fresh ginger, peeled and minced
  • 6 cloves garlic, minced
  • 1 tsp fine sea salt
  • 2 tsp black mustard seeds
  • 2 tsp cumin seeds
  • 2 green cardamom pods
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp paprika
  • ¼ tsp ground cayenne
  • ½ tsp freshly ground black pepper
  • 4 cups water
  • 2 tbsp tomato paste
  • 1 (13.5-ounce) can coconut milk (full-fat, canned)
  • 2 cups dry red lentils
  • ½ cup fresh cilantro, chopped
  • Juice of ½ lime

INSTRUCTIONS

  • Heat the oil in a large pan over medium heat.
  • Add the onion, garlic, and ginger, sprinkle with salt, and sauté for about 5 minutes until the onion softens and becomes translucent.
  • Stir in the mustard seeds, cumin seeds, and cardamom pods, cooking for 1 minute until fragrant.
  • Add the turmeric, coriander, paprika, cayenne, and black pepper, stirring constantly for 30 seconds to toast the spices.
  • Pour in the water, tomato paste, and coconut milk, stirring well to combine.
  • Add the red lentils and bring the mixture to a boil. Reduce the heat to a gentle simmer, cover, and cook for about 20 minutes until the lentils are tender.
  • Remove from heat and stir in the fresh cilantro and lime juice.
  • Let the dahl rest for at least 10 minutes before serving to allow the flavors to deepen.

NOTES

  • Red Lentils: Sometimes called masoor dal, red lentils cook quickly and absorb flavors beautifully. Different varieties may vary in size and color (ranging from deep red to peach), but they can be used interchangeably.
  • Black Mustard Seeds: Also known as brown mustard seeds, these have a more complex, warming flavor compared to yellow mustard seeds. They are commonly used in Indian cuisine and worth adding to your spice collection.
  • Coconut Milk: Use full-fat canned coconut milk, not the refrigerated kind, which is diluted. Be sure to include both the creamy top layer and the liquid.
  • Make-Ahead & Storage: This dish tastes even better over time! Store leftovers in an airtight container in the refrigerator for up to a week. You can also freeze it for up to a year, though the coconut milk may slightly separate when thawed.

NUTRITION (PER SERVING)

  • Calories: 252 kcal
  • Carbohydrates: 38.8g
  • Protein: 13.1g
  • Fat: 6.3g
  • Fiber: 6.5g

This recipe was originally published in 2016 and has been updated for clarity with slight modifications to enhance the flavor and ease of preparation. Enjoy!