About the Recipe
This vibrant, flavourful dish celebrates the best of British Columbia's fresh produce. Windset Farms, family-owned since 1996, grows premium greenhouse vegetables sustainably in Delta, BC, bringing deliciously fresh tomatoes, peppers, cucumbers, and more directly from farm to table within just 48 hours. Their recent 48-acre greenhouse expansion, featuring LED lighting, demonstrates a commitment to energy efficiency, water conservation, and reduced CO₂ emissions.
The recipe is an effortless twist on classic stuffed peppers, ideal for busy weeknights or relaxed gatherings. Rich in nutrients and versatility, the recipe uses lean ground turkey (or easily substitutes with beef or plant-based options) and highlights Windset Farms' Maestro Bell Peppers, Crescendo Peppers, and Fresco Mini Cucumbers, offering a locally sourced meal that's as sustainable as it is tasty.
Chef Tip:
Roasting Crescendo peppers brings out their natural sweetness and smoky undertones, enhancing the flavour of the creamy sour cream blend used as a topping. This simple step transforms the dish, adding depth without complexity.
Ingredients
1 lb Windset Farms Maestro Bell Peppers (diced into 1-inch pieces)
1 lb Windset Farms Crescendo Peppers
1 lb Windset Farms Fresco Mini Cucumbers
250 ml sour cream
2 lbs ground turkey (or substitute with ground beef or plant-based crumble such as Big Mountain Foods cauliflower or mushroom crumble)
1 medium onion (finely diced into ¼-inch pieces)
6 cloves garlic (minced)
5 tbsp olive oil
3 tbsp kosher salt
1 tbsp red wine vinegar
2 tbsp cracked black pepper
3 tbsp dried Italian seasoning
2 tbsp chili powder
2 cups chicken broth (preferably homemade, store-bought is fine)
6 tbsp fresh chopped herbs (chives, scallions, dill, parsley)
Dash of rice wine vinegar
2 cups white rice (uncooked)
Preparation
Step 1:
Preheat oven to 400°F (200°C). Roast Crescendo peppers on a lined sheet pan for 20-25 minutes until golden brown and blistered.
Cool, remove tops and seeds, leaving skins intact.
Blend peppers with sour cream, ½ tbsp salt, and 1 tbsp red wine vinegar until smooth. Set aside.
Step 2:
Cook white rice in seasoned water. Set aside.
Step 3:
Slice Fresco cucumbers into ¼-inch rounds. Toss with a splash of rice wine vinegar, salt, and sugar. Set aside.
Step 4:
Sauté ground turkey and diced onions in olive oil over medium heat until browned (7 minutes).
Add Maestro bell peppers and garlic, cook an additional 5-7 minutes.
Season with Italian seasoning, salt, cracked pepper, and chili powder.
Add chicken broth, cook another 5 minutes.
Stir in cooked rice.
Serving:
Garnish skillet mixture with fresh herbs.
Serve topped with Crescendo pepper sour cream and Fresco cucumber salad on the side.
Enjoy!
– Chef Ned
Follow @windsetfarms for more recipes, fresh ideas, and behind-the-scenes access to our local, sustainable farming practices.