My mom made stuffed peppers when I was a kid. It was one of her famous recipes and my dad asked for it this week. We had the peppers, quinoa and tomatoes from the CSA share. Here is the updated recipe.
3 Bell Peppers, cut off tops and insides. Save a small section of top.
1 cup of Quinoa, rinsed and cooked (pressure cooker is 3 minutes)
1 onion, diced and split between quinoa and turkey
1.5 lbs of Ground Turkey (I chose the darker meat at Whole Foods)
5 cloves of Garlic
2 cups of Chicken Stock
20-30 Cherry Tomatoes, cut in smaller pieces
1 can of Crushed Tomatoes
1 TB of Honey
This recipe has three parts to create. Quinoa, Tomato sauce and ground turkey. The quinoa can be cooked quickly in a pressure cooker for about three minutes. I added butter, 1/2 onion and 2 cloves of garlic in the bottom of the pan to saute. Add the quinoa and chicken stock and cook. This will have leftovers. Add the tomatoes and crushed tomatoes to a pot with honey and saute. You can add red chile for flavor and heat. Add the ground turkey to a saute pan and add 1/2 onion to the top. Add three cloves of garlic. I used some pepper seasoning, salt and pepper to flavor it. There will be leftovers of this mixture. When all three are complete and cool enough to work with, stuff the peppers and cook for 30 minutes on 400 degrees in a glass baking dish with water in the bottom. This makes the peppers have a nice crunch, but you can cook longer to have them softer. You could also mix the ingredients together and eat the stuffing as a side dish. Enjoy.
Amy Hetager, CSA Blogger