This is not a vegetarian or vegan recipe because it uses ground turkey. It's not gluten free because I use bread crumbs. What it is is delicious! Basically all I'm doing is substituting quinoa for the rice I used before making stuffed peppers and adding coriander. It really looks healthy... doesn't it? Question... Why couldn't that one pepper in the back just stand up long enough for one picture? Answer... Nothing gives an inch!
You don't have to use green peppers. Red, orange or yellow peppers are sweater and less bitter than green peppers but are not consistent in taste. Green Peppers... as I said above... more bitter but the taste is consistent.
Most stuffed pepper recipes require that you parboil the peppers. I found a way around that as you'll see in the directions below.
The number of stuffed peppers this recipe makes obviously depends on the size of the green peppers you use. I used green peppers approximately three
inches in diameter and made 10 stuffed peppers.
You can use any size.
Quinoa Stuffed Peppers Recipe
Preheat the oven to 375°F.
Ground Turkey - I used ground turkey breast for the stuffed peppers recipe example. It's more expensive but less fat and calories. I actually think the less expensive regular ground turkey tastes better.
Adobe Seasoning (Scroll down for picture)
Vidalia Onion - Diced
Quinoa (I use Ancient Harvest)
Seasoned Bread Crumbs
Shredded Cheddar Cheese
Water (I always use bottled spring or filtered water)
Put the Quinoa and 2 Cups Water in a saucepan. Cook for about ten minutes. See the picture on the right. When you seed the little tail that looks like a bean sprout appear the quinoa is cooked.
Thoroughly wash the green peppers. Cut off the tops and clean out the seeds using a spoon. Place the green peppers in a large baking dish as shown below.
Put the diced onions and olive oil in a large deep frying pan. Fry the onions using medium heat until they start to soften.
Add the ground turkey, Worcestershire Sauce, Adobo, and coriander. Keep mixing and chopping the ground turkey until it is cooked and in fine pieces.
Place the Quinoa in the frying pan and mix it in thoroughly. When you're done it should look like the stuffing in the picture below. If you use regular ground turkey instead of ground turkey breast it will look a little darker
Stuff the peppers with the mixture. Pack it good and tight to about ¼ from the top.
Sprinkle some cheddar cheese on the top each stuffed pepper.
Put some ketchup on the top of each pepper
Sprinkle seasoned bread crumbs on the top of each stuffed green pepper. Your almost ready to pop them in the oven. The stuffed peppers should look like the picture below at this point:
Add I cup of water to the bottom of the baking dish and cover with aluminum foil (dull side facing out). This is how you get around parboiling the green peppers. The mixture was hot when you stuffed the peppers because it was right out of the frying pan. The steam generated by the water added to the bottom of the baking dish is trapped by the aluminum foil and steams the peppers while they bake.
Bake at 375° for 45 minutes. Add another 5 or 10 minutes if you want the peppers to be a little softer.
The pictures below will help you find the quinoa stuffed green peppers recipe ingredients in the store.