Stuffed Bell Peppers

November 16th, 2009 by Dionna | 6 Comments
Posted in Healthy Living, Homey Goodness, Just for Fun/Miscellaneous, natural parenting

This is actually a recipe I made up. Not one I modified or tweaked, but one straight out of my own brain. (Of course there are plenty of variations of stuffed bell peppers so it’s not really original, but I’m still pleased that something I tossed together ended up so delicious!)

I’ve made this three times, and each time it’s been a hit. It is also a great recipe to freeze. This recipe will make you enough to eat some now and freeze some for later. Tom and I usually eat two halves at a dinner or one half at lunch. I have yet to find the perfect side – since it has meat, grain, and veggies it’s really a complete meal. Yesterday week I served it with bread.

I was excited to walk outside last week and see cilantro and spinach still growing in the garden (in November – very odd), so our stuffed peppers got some fresh, homegrown ingredients.

9 bell peppers, rinsed, halved, and deseeded (I’ve used green and red, both are good)
1 lb ground turkey
3/4 cup quinoa (measure while dry, cooked it is closer to 3 cups)
Onion (I used a whole medium red onion)
Eggplant (I used a whole small eggplant)
Frozen or fresh spinach (1-2 cups)
Cilantro (about 1/2 cup or to taste)
2 cans diced tomatoes
Garlic (I used approx. 2 tablespoons)
Spices/seasoning to taste – I used some sea salt, pepper, red pepper flakes, and Worcestershire sauce.
Shredded cheese (I used colby/jack)

*Put enough water in to just cover the bottom of a 13×9 dish; set aside.
*Cook quinoa according to directions.
*Cook turkey, onion, garlic, and eggplant. Cook until turkey is done and eggplant is tender (approx. 15 minutes), then add spinach, cilantro and diced tomatoes (do not drain) and remove from heat. Stir in quinoa.
*Meanwhile prepare peppers by washing, taking out insides, and cutting the peppers in half.
*Boil a large pot of water to blanch the peppers – put the peppers in boiling water approx. 4 minutes. Remove and arrange in the 13×9 dish (I put 8 halves in the 13×9, the others went into a dish – without water – to be covered and put in the freezer without cooking)
*Stuff the peppers as desired. I put in some of the stuffing, a layer of cheese, and more stuffing.
*Cover with foil (you want the steam to help cook the peppers).
*Bake at 350 degrees for 45 minutes. I removed the cover and topped with more cheese about 5 minutes before they were done.

I did not bake the peppers that I froze – when you’re ready for them, just thaw and bake as directed above.

Enjoy!

I made this meal because our friends Matthew and Emily came over. Here are Kieran and Emily enjoying Kieran’s current favorite library book.

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