Stuffed peppers are one of Husband’s favorites. It’s an American staple that can very easily be turned into something that’s vegetarian friendly, and healthy! I made these pretty protein-packed and substituted in quinoa for the traditional rice. Additionally, you can make this recipe very easily for the non-vegetarian set. One of the rules for when I gave up land animals was that Husband and Ben didn’t need to become vegetarians along with me. Therefore, I often have to make 1.5 meals for dinner. Generally, not a big deal. What makes this meal awesome is that it is very quick to make and can easily be a week-night meal (especially if you make the quinoa ahead of time). One of the keys to this recipe is that I brown the met first (for the non-vegetarian filling). By browning the meat first, you cut down on the wait time substantially.
(Serves 4-5; Hands on time: 20 min; Baking time: 20 min)
6 large-ish bell peppers (whatever colors you like)
1 cup shredded Cheddar cheese for topping
1 cup of dry quinoa
2 cups vegetable stock
1/2 cup finely diced red onion
1 can reduced sodium black beans, rinsed, drained, and coarsely chopped
1 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
Dash cayenne pepper
1 lb. ground turkey
- Preheat the oven to 375.
- In a 1 1/2 quart sauce pan, bring quinoa and stock to a boil. Once it is boiling, reduce the heat to a simmer, cover, and allow to cook until the quinoa becomes translucent (approximately 10-15 minutes). When the quinoa has about 5 minutes left to cook, add in the onion.
- As the quinoa cooks, brown the ground turkey. After the turkey is browned, add in the taco seasoning and a 1/4 of water. Cook until the water is absorbed/evaporated.
- When the quinoa is done cooking, divide it roughly evenly between two medium bowls. Add in the turkey to one bowl, and mix to combine. In the other bowl, add in the coarsely chopped black beans and spices and mix to combine.
- In preparing the peppers to be stuffed, cut off the stem and remove the seeds and ribs. Cut a small bit off of the bottom so that the pepper will stand on a jellyroll pan.
- Stuff the peppers to the brim. For my recipe, I had 4 non-vegetarian peppers and two vegetarian peppers. Top each of the peppers with shredded cheese.
- Bake for 20 minutes and serve!
At first, Ben was unconvinced about the whole thing. However, I added some garam masala, and he ate it right up. He is a weird, weird kid.