3 Tasty Ways to Eat More Fruits and VeggiesFood & Drink
Wanna up your servings of fruits and veggies? Chef Michelle Dudash has three delicious recipes packed with fruits and vegetables.
1. Mini Bell Peppers Stuffed with Turkey and Pistachios
1 (1-pound) bag mini bell peppers (about 16)
3/4 pound ground turkey (93% lean)
1⁄3 cup shelled pistachios, finely chopped
2 teaspoons red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1/4 teaspoon ground coriander (see Recipe Note)
1/4 teaspoon ground cinnamon
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
Preheat the oven to 400º F. Line a baking sheet with parchment paper.
Cut off the tops of the peppers right between the straight sides and the rounded shoulders. Pull out the seeds and membranes using your fingers or dislodge with a paring knife. Poke a hole into the pointy tips of the peppers, making an air gap to allow for easier stuffing.
In a medium bowl, combine the turkey, pistachios (reserving 2 tablespoons for later), vinegar, cumin, 1/4 teaspoon salt, coriander, cinnamon, and pepper. Using a small spoon or butter knife, stuff the peppers with the turkey, leaving a nice rounded top protruding out a bit at the top of the peppers. Gently roll the meat ends of the peppers into the reserved pistachios. Place the peppers on the prepared baking sheet. Drizzle with the oil and sprinkle with the remaining 1/4 teaspoon salt.
Bake until the largest peppers are blistered and tender, 15 to 20 minutes.
2. Crispy Roasted Chickpeas
1 can (15-ounce [425 g]) chickpeas, drained and rinsed well
2 tablespoons (30 ml) extra-virgin olive oil
1⁄4 teaspoon kosher salt
Freshly ground black pepper
1 teaspoon ground sumac
Preheat the oven to 350 degrees F (180 degrees C, or gas mark 4) convection. Line a baking sheet with parchment paper. After rinsing and draining the chickpeas, pour them
onto a clean towel and move the towel back and forth on the countertop to dry the chickpeas. This thorough drying helps crisp the chickpeas during baking.
Place the chickpeas on the prepared baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper. Roast until golden and crispy, about 40 minutes. Sprinkle with the sumac. Allow them to cool completely before sealing them in a container. The longer they can sit uncovered and dry out, the better.
3. 3-Ingredient Avocado Truffles with Pistachios
3 tablespoons (27 g) shelled pistachios, finely chopped
1 teaspoon za’atar seasoning blend*
1 large just-ripe avocado
Combine the pistachios and za’atar in a wide, shallow container.
Using a 1⁄2-teaspoon measuring spoon that is half sphere–shaped, scoop the avocado to make an avocado ball, like you are scooping the perfect ball of ice cream. Fill any small gaps with avocado and smooth with a butter knife as needed. Roll the avocado ball gently in the pistachios to coat evenly. Repeat the process for the 11 other truffles. It is best to enjoy these on the same day that you make them.
And now you’ve got three delicious ways to add more fruits and veggies to your diet!