I love this recipe – it has the perfect amount of spice, which can be adjusted by precooking the jalapeño peppers. The filling, made with lean turkey and Asian seasonings, is delicious and fast to prepare.
There isn't any need to stress-out with last minute preparations for this dish – most of the recipe's steps can be made the day before. Once the peppers are stuffed, keep well covered and refrigerated until ready to cook. The next day, all that's left to do is batter and fry the jalapeños before serving at your party, alongside the savory ginger sauce.
This dish has a balanced amount of spice for guests at your table, but it's better served for lunch than for dinner. If you have Peruvian aji amarillo or yellow chili peppers available, try preparing the same way and cut into slices for serving. They will add a divine touch to any plate.
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