There’s something about stuffed peppers that is so comforting on a cold winter day. It could be the aromas that fill the house while cooking them, the warm gooeyness of the meat and cheese, or even the comforting after dinner satisfaction that comes with finishing your plate. Whatever it is, it’s amazing. Before making these, I took a peek online to see how others prepared the dish. Turns out that there are a million and one ways to make stuffed peppers, varying the meat, veggies, cheese and other toppings. I naturally gravitated to this recipe I found on thelodown.com, packed with protein and incredible flavour. The recipes uses lean ground turkey, quinoa and egg to keep you fuelled, and veggies for a dose of vitamins and nutrients. I added extra spice with sambal olek to kick it up a notch. I feel in love with this recipe from the very first bite, and it has made a regular appearance at dinner time ever since.
Turkey Quinoa Stuffed Peppers
Adapted from thelodown.com
6 bell peppers (any colour you like)
1 tbsp canola oil
1 yellow onion, finely chopped
3 cloves of garlic, finely diced
1 lb ground turkey
3 cups cooked quinoa
1 cup baby spinach
1 cup cherry tomatoes, halved
3 tbsp tomato paste
Freshly grated Pecorino Romano cheese
Salt and pepper, to taste
1. Preheat oven to 350º.
2. Cut the tops off the bell peppers and discard. Remove the inside seeds and the white interior of each pepper. Place in a glass baking dish. If the bell peppers don’t sit up on their own, slice a thin section off the bottom being careful not to slice completely through. This will help steady the pepper.
3. In a large skillet, heat the canola oil over medium heat. Sauté the onion and garlic for 5 minutes, then add the ground turkey. Season with salt and pepper and mix well to break up the turkey.
4. When the turkey is almost cooked all the way through but still slightly pink, add the quinoa, spinach, tomatoes and as much cheese as you want. Mix well, then remove from heat. Allow to cook for a few minutes.
5. In the meantime, break your eggs in a small bowl and gently whisk just enough to break the yolks. Add to the turkey quinoa mixture and mix well.
6. Divide the mixture among the 6 bell peppers and top with additional cheese. Pop in the oven for about 30 minutes, until the top of each peppers gets nicely brown and crispy.
[All photos are my own and not to be used without permission]