peppers stuffed w turkey and cumin-roasted potatoes

This turned out pretty well for a first stab at a recipe concoction, so I'm going to post it. Gives your leftover turkey a whole new taste spin, one that is definitively non Thanksgiving.







Peppers stuffed with turkey & cumin-roasted potatoes
by Renée
Scrub clean and microwave


2 medium potatoes

Meanwhile chop


1 jalapeno pepper
1/2 a medium onion
1 small tomato
12 black olives
1 handful cilantro
2 or 3 slices of leftover turkey 

Crush the cumin seeds
a little to release fragrance

The cilantro can be mashed up a bit to get rid of any soapy aftertastes. After the potatoes are softened, peel them and chop them into bite-size pieces. Toast them in a pan with some cumin seeds. When they are nice and brown on one side, toss in the jalapeno pepper and onions and brown the potatoes on the other side.

Mix in the turkey, black olives, cilantro and tomato. Stuff this mixture into one

poblano pepper that has been halved, seeded and rinsed

Pour over a little

turkey broth (you're making some right!?)
white wine

Top peppers with

1/2 slice or so reduced fat pepper jack cheese

Bake at 350 until the pepper is nice and done and the cheese and fillings nice and bubbly. Served it with a side of sweet potato and salad. Bit different, but good!

Made a lemony potato salad
from the mixture the next day.
Juice of one lemon, 1/2 T dijon
and mayo. Also quite good!