I published this recipe back in 2011, and I’m happy to say nine years later it is still a hit. I probably haven’t made it in over a year, but these days of non-stop cooking, I am always for searching for something different to whip up. Found this one back when from Bethenny Frankel’s website, and I love how it’s a super healthy spin on just your regular stuffed pepper. I’ve even changed it up a bunch of times too substituting the quinoa with brown rice, or using different types of cheese.
Stuffed Peppers Recipe
- 6 peppers (cut off top and bottom and use them)
- 1 pound turkey meat
- 1 cup quinoa (cooked or you can use brown rice)
- ½ large onion
- 2 cups jarred tomato sauce
- 1.5 tsp garlic salt
- 2 tsp tabasco
- 2.5 tsp worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- 1 tsp chili powder
- 2 tsp fresh thyme (omitted)
- 1/3 cup feta cheese or goat cheese
- 2 tablespoon toasted pine nuts (optional)
- Parsley for garnish
Preheat oven to 400 degrees Cook for 30 minutes Prep Time 30 minutes
- Cook quinoa or rice per directions.
- Crumble turkey meat with wooden spoon over medium heat.
- While turkey meat is cooking, chop the tops and bottoms of peppers into pieces and combine with chopped onion, garlic salt and tomato sauce. Saute over medium heat and add remaining ingredients except the feta and pine nuts
- Combine the above with cooked turkey, quinoa, pine nuts and feta cheese (save a small amount of feta to sprinkle on top later on)
- Remove the inside of the peppers. Portion the mixture into each of the peppers and place them on a baking sheet. Top with feta cheese. Bake for 30 minutes.
Tip: I like to cook the peppers about 10-15 minutes before adding in the stuffing that way it becomes softer. Enjoy!