A while ago my husband came home from work talking about stuffed peppers. I didn’t know he even liked them, but apparently that day at work the cafeteria was serving them and they smelled fantastic. Joel went to grab one, but up close they were greasy and shriveled and pretty nasty looking. So of course, being the amazingly awesome wife I am (right, honey?) I set about to find a recipe that was not only appetizing but healthy, too. And these did not disappoint us! The filling is utterly delicious, and the peppers were cooked perfectly. Even Ladybug liked these, although she liked hers “deconstructed”, which, when it comes to three year olds, means pretty much every food.
Turkey Quinoa Stuffed Peppers
by The Gingered Whisk
Prep Time: 25 minutes
Cook Time: 40 minutes
Keywords: bake entree bell peppers cheese tomatoes turkey
Ingredients (4 servings)
3/4 cup uncooked quinoa
4 large bell peppers, red or orange
1 TBSP olive oil
1 cup chopped onion
2 large garlic cloves, minced
12 ounces lean ground turkey
2 tsp ground cumin
1 tsp freshly grated ginger
a few pinches of kosher salt
1 small pinch of pepper
14 ounces petite diced tomatoes (not drained)
2 TBSP dried currants (or dried cranberries)
4 ounces feta cheese, crumbled
1/4 cup finely chopped parsley
Preheat oven the 350.
In a medium saucepan, combine 1 1/2 cups of water and the quinoa and bring to boil.
Cover, turn the heat down to low, and cook about 18 minutes.
Remove from heat, keeping lid on, and allow to “steam” for 5-10 minutes.
While the quinoa is cooking, prepare your peppers by cutting off the top to open up the pepper.
With a sharp paring knife, trim out the ribs and seeds until the pepper is clean inside.
In a medium skillet, heat the oil over medium heat.
Add the onion and cook, stirring, until soft.
Turn the heat down to low and add the garlic, stirring for 1 minute.
Add the turkey, cumin, ginger, salt, and pepper.
Cook, stirring to break up the turkey, until cooked through.
Stir in the tomatoes and their juice, the currants (or cranberries), feta, and quinoa.
Fill the peppers firmly with the mixture, mounding it a little on top.
Place the peppers in a shallow casserole dish, cover with foil, and bake 35-40 minutes.