Turkey and Red Pepper Hash

A tasty filling to replace the standard taco meat. Serve it by itself or add some rice for a nice soft taco evening. Can be made ahead and store for a few days. 

Reduce the quantities to make enough filling for a couple dinners or a dinner and a lunch for one person. 
www.nytimes.com Feb 17, 2011
1 (28-ounce) can tomatoes, with juice
2 tablespoons canola oil
1 medium red onion, finely chopped
2 red bell peppers, cut in small (1/4 inch) dice
2 large garlic cloves, minced
Salt to taste
1 1/2 pounds ground turkey
10 black peppercorns, ground in a spice mill
1 teaspoon ground cinnamon
2 teaspoons medium-hot chili powder, add some cayenne if you want more heat.
4 cloves, ground in a spice mill (1/2 teaspoon ground cloves)
1 tablespoon plus 1 teaspoon rice vinegar

For serving:
12 to 16 corn tortillas
3 tablespoons chopped cilantro
cooked rice (optional)
sour cream or yogurt (optional)
cheese (optional)

1. Blend the tomatoes with their juice until smooth in a food processor fitted with the steel blade or in a blender. Set aside.

2. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until tender, three to five minutes. Add the bell peppers, garlic and a pinch of salt. Cook, stirring, until crisp-tender, about five minutes.

3. Add the turkey to the pan and season with salt, ground pepper, cinnamon, chili powder and cloves. Raise the heat to medium-high, and press the turkey into a layer in the pan. Let it brown for a minute or two. Continue to stir, press down into the pan and cook until all of the meat is nicely browned.

4. Stir in the puréed tomatoes and vinegar, and bring to a simmer. Turn the heat to medium-low, and simmer uncovered, stirring often, until the tomatoes have cooked down and caramelized slightly, 20 to 30 minutes. Taste and adjust seasoning. Remove from the heat, serve on hot corn tortillas and sprinkle with chopped cilantro. Alternatively, use as a filling for enchiladas, quesadillas or vegetables.
Yield: Serves six to eight.

Advance preparation: This dish will keep for three or four days in the refrigerator.