CaribbeanSnack

Recipe Story

origins & traditions

This Caribbean-inspired dish transforms traditional stuffed peppers into an exciting tropical snack experience. Sweet bell peppers are filled with a savory mixture of ground turkey seasoned with island spices including thyme, garlic, and hot sauce, creating a perfect balance of heat and flavor. The peppers are roasted until tender and slightly caramelized, developing a natural sweetness that complements the spiced filling. Served alongside velvety mashed sweet potatoes enhanced with butter and a hint of nutmeg, this dish offers contrasting textures and temperatures. The combination represents the fusion cooking style popular throughout Caribbean islands, where indigenous ingredients meet diverse cultural influences. Perfect for entertaining or as a substantial afternoon snack, these rellenos showcase the region's love for bold flavors and fresh vegetables while remaining nutritious and satisfying.

Instructions

step by step

0/10 done

Preheat oven to 375°F and line a baking sheet with parchment paper.
Cut bell peppers in half lengthwise and remove seeds and membranes. Brush lightly with olive oil and place cut-side up on the prepared baking sheet.
Peel and cube sweet potatoes into 1-inch pieces. Place in a pot, cover with water, add 1 teaspoon salt, and bring to a boil. Cook for 15-18 minutes until fork-tender.
While potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced onions and cook for 3 minutes until softened.
Add minced garlic and ground turkey to the skillet. Break up meat with a wooden spoon and cook for 6-8 minutes until no longer pink.
Season turkey mixture with thyme, paprika, cumin, black pepper, hot sauce, and 1 teaspoon salt. Stir in tomato paste and cook for 2 more minutes. Remove from heat.
Spoon the turkey mixture evenly into the prepared pepper halves, pressing down gently to fill completely.
Roast stuffed peppers in preheated oven for 25-30 minutes until peppers are tender and filling is heated through.
While peppers roast, drain cooked sweet potatoes and return to pot. Add butter and mash until smooth. Season with nutmeg, salt, and black pepper to taste.
Serve warm pepper rellenos alongside a generous scoop of sweet potato mash. Garnish with fresh parsley if desired.

Sweet Pepper Rellenos with Yam Mash

5.0 (41)

Caribbean-style stuffed bell peppers filled with seasoned ground turkey and served alongside creamy mashed yams. A vibrant, healthy snack that brings island flavors to your table with colorful presentation.

medium

4 servings

Ingredients

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Main Ingredients

4 pieces bell-peppers, halved and seeded
450 grams ground-turkey, lean
3 pieces sweet-potatoes, peeled and cubed

Aromatics

1 pieces onions, finely diced
4 cloves garlic, minced

Seasonings

2 tablespoons tomato-paste
2 teaspoons thyme, dried
1 teaspoons paprika
1 teaspoons cumin
1 teaspoons hot-sauce
1/4 teaspoons nutmeg, ground
2 teaspoons salt
1 teaspoons black-pepper, freshly ground

Fats

2 tablespoons butter
2 tablespoons olive-oil

Garnish

2 tablespoons parsley, chopped (optional)

Chef Tips

expert advice

•For extra Caribbean flair, add a tablespoon of diced scotch bonnet pepper to the turkey mixture for authentic island heat.

•You can substitute ground chicken or even black beans for a vegetarian version.

•The yam mash can be made ahead and reheated gently with a splash of milk.

•Try adding a squeeze of lime juice over the finished peppers for brightness.

•These rellenos work beautifully as a main course when served with a side salad.

•For meal prep, assemble the filled peppers in advance and refrigerate unbaked for up to 24 hours before roasting.

•Red, yellow, and orange peppers provide the sweetest flavor, while green peppers offer a more robust, slightly bitter taste.

Caribbean

⭐ Highly Rated

15 minmedium