Monday, May 19, 2014

Stuffed Peppers

I spotted bell peppers on sale last night at Fred Meyer and decided to make stuffed bell peppers for dinner tonight. I made two different batches, rice stuffed and quinoa stuffed (since I can't eat rice anymore) so here are the recipes for both.

1 cup of dry grain (rice or quinoa) I used 3/4 cup of rice and 1/4 cup of quinoa cooked separately
4 large bell peppers
1 teaspoon minced garlic
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon parsley
1 organic roma tomato
1/2 onion, finely diced
1 pound organic ground turkey

Cook the grain of your choice as you normally would. While the rice/quinoa is cooking, put the ground turkey and onion into a frying pan. Cook the meat thoroughly. Cut the top off of the peppers and clean the seeds from the inside. Dice the tomato.

Mix the cooked rice/quinoa with the cooked meat and onion. Stir in the tomato and seasoning. Spoon the mixture into the prepared peppers. Stand them up in a baking dish and pour 1/4 cup of water into the bottom of the pan. Bake at 350F for 10 minutes covered tightly in foil. Remove the foil and bake an additional 15-20 minutes or until the peppers are at your desired tenderness.

We ate ours while they were still fairly firm. If you want a very soft pepper, you can boil them for two minutes in water before you stuff them with the grain and meat mixture.

Hope that you enjoy these as much as we did!

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