Midweek Delicacy Time: Stuffed Peppers

This weeks recipe was inspired by Quinoa. The Say No to Food Waste bloggers had a fun dinner get together of Stuffed Peppers, both vegetarian and with ground turkey. I like to use what is available when thinking up a dish and there was quinoa to spare. I went with a hispanic twist on the filling. By swapping out the rice for quinoa they are healthier and surprisingly filling.

The ingredients and preparation process of the vegetarian and meat versions are separated below. This is to help impart the special flavors of South American cooking. Green peppers are one of the secrets to good black beans and colored peppers impart a sweetness to meats enhancing the flavor of the meat. Try both, and let us know which you preferred.

Happy eating friends!

Ingrid

Ingredients

Serves 4 – 6

Meat Fill Ingredients
4 Medium Red, Yellow, or Orange  Bell Peppers
1/2 cup Quinoa
12 oz Ground Turkey
1 medium Onion, diced – about a half a cup
3 medium Garlic cloves, minced
1 can (14.5oz) Whole Peeled Tomatoes, drained & dice the tomatoes – Reserve 1/4 cup of the juice
1/2 cups Monterey Jack Cheese, shredded
2 tbl spoons Cumin
2 tbl spoons Cilantro, chopped
1 Serrano Pepper, chopped
1/4 cup Salsa
Salt
ground Black Pepper

Vegetarian Fill Ingredients
4 medium Green Bell Peppers
1 cup Quinoa
1 medium Onion, diced – about a half a cup
3 medium Garlic cloves, minced
1 can (14.5oz) Whole Peeled Tomatoes, drained & dice the tomatoes – Reserve 1/4 cup of the juice
1 can (425 g) Black Beans, drained
1/2 cups Monterey Jack Cheese, shredded
2 tbl spoons Cumin
2 tbl spoons Cilantro, chopped
1 Serrano Pepper, chopped
1/4 cup Salsa
Salt
ground Black Pepper

Toppings
1 ripe Avocado, sliced
1 Lime, sliced
Cilantro, chopped
1 small Onion, slice thinly and soak in salt water for 1 hour

Meat Stuffed Peppers Preparation

1. Bring 4 quarts water to boil in large stockpot. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.
2. Return water to boil; add quinoa and bring back to a boil. Reduce heat and cover. Cook for 20 minutes. Drain quinoa and transfer to large bowl; set aside.
3. Adjust oven rack to middle position and preheat to 350° F
4. Heat 12 inch sauté pan over medium-hi heat until hot, add oil and coat bottom with oil. Add onions stirring occasionally until browned, about 5 minutes.
5. Add chopped Serrano pepper and garlic. Cook until fragrant, about 1 minute.
6. Add in ground turkey cooking until no longer pink, about 4-5 minutes.
7. Transfer mixture to bowl with quinoa; stir in tomatoes, 1/2 of the cheese, cilantro, and salt and pepper to taste.
8. In a separate small bowl mix together salsa and reserved tomato juice.
9. Place peppers cut-side up in 9-inch square baking dish. Divide filling evenly among peppers. Spoon 2 tablespoons of salsa mixture over each filled pepper and sprinkle each with remaining cheese. Bake with pepper tops to the side until cheese is browned and filling is heated through, About 25-30 minutes. Serve immediately with toppings.

Vegetarian Stuffed Peppers Preparation

1. Bring 4 quarts water to boil in large stockpot. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and
   place peppers cut-sides up on paper towels.
2. Return water to boil; add quinoa and bring back to a boil. Reduce heat and cover. Cook for 20 minutes. Drain quinoa and transfer to large bowl; set aside.
3. Adjust oven rack to middle position and preheat to 350° F
4. Heat 12 inch sauté pan over medium-hi heat until hot, add oil and coat bottom with oil. Add onions stirring occasionally until browned, about 5 minutes.
5. Add chopped Serrano pepper and garlic. Cook until fragrant, about 1 minute.
6. Add in beans, 1/4 cup of water, and cumin. Lightly mash the beans as you mix together. Cook for about 10 minutes stirring occasionally and lightly mashing the beans as you go.
7. In a separate small bowl mix together salsa and reserved tomato juice.
8. Place peppers cut-side up in 9-inch square baking dish. Divide filling evenly among peppers. Spoon 2 tablespoons of salsa mixture over each filled pepper and sprinkle each with remaining cheese. Bake with pepper tops to the side until cheese is browned and filling is heated through, About 25-30 minutes. Serve immediately with toppings.