Photo: Kate Sears; Styling: Gerri Williams for James Reps
Salt and pepper
1/4 cup quinoa, rinsed
4 large bell peppers, tops sliced off, seeded
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/4 pounds ground turkey
1 28-oz. can diced tomatoes, drained
1 15-oz. can black beans, drained and rinsed
1/2 cup frozen corn
1 cup crumbled feta
How to Make It
Preheat oven to 350°F. Bring 1/2 cup salted water to a boil in a small saucepan. Stir in quinoa, cover, reduce heat to low and simmer until tender, about 15 minutes. Remove from heat. Place peppers upright in an 8-inch square baking dish. Bake 15 minutes.
In a large skillet, warm oil over medium heat. Sauté onion until soft, about 7 minutes. Add garlic; sauté 1 minute. Add turkey; cook, stirring, until no pink remains, about 7 minutes. Stir in tomatoes, beans, corn and quinoa. Raise heat to medium-high. Bring to a boil. Reduce to medium-low. Simmer, stirring, until thick, about 5 minutes. Remove from heat. Stir in feta and season with salt and pepper.
Stuff peppers with filling, mounding slightly. Bake until peppers are tender, 15 to 20 minutes. Let stand 5 minutes; serve.
I followed this recipe as written. I found the flavors to blend nicely but unless the peppers I used were very small there is enough filling left for at least two more peppers. No problem, in to the freezer the mix goes! I also feel that unless you prefer your peppers to be quite firm, they could have used more cooking time.
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