This is one of those dishes. Stuffed peppers featuring uber-good-for-you quinoa, ground turkey and spinach are the epitome of healthy food. This recipe makes one super fresh dish – especially when paired with a homemade quick-whipped-up tomato sauce. And best of all – the filling could also be used as a vehicle to sneak in other veggies like carrots or peas or mushrooms into the diet of unsuspecting picky- eating diners. What more could you ask for?
Good cooks aren’t just craftsman – we’re crafty too.
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Damm Good Stuffed Peppers
6 bell peppers (I prefer red)
1 cup quinoa
1 pound ground turkey meat
½ large onion, diced
2 cloves garlic, minced
2 cups tomato sauce (recipe follows or use a good quality jarred brand)
2 teaspoons hot sauce (I used Garlic Goodness from the Intensity Academy – highly recommended!)
3 tsp Worcestershire sauce
1 teaspoons salt
1 teaspoons pepper
1/3 cup feta cheese
1 bag baby spinach, rinsed and dried
2 tablespoons pine nuts, toasted
Parsley for garnish
Preheat oven to 400 degrees.
Add quinoa to 2 cups water or organic chicken broth. Bring to boil, then cover and simmer until water is gone, about 10-15 minutes.
Brown turkey meat in large skillet, breaking up with spoon or potato masher (try this – it really works well!) When brown and cooked, remove from pan with slotted spoon and set aside. Don’t drain pan.
While turkey meat is cooking, cut tops and bottoms off peppers and dice. Combine with chopped onion and garlic. Add to turkey cooking skillet (may need to add a bit of olive oil for cooking) and sauté until onion is soft and slightly brown. Add tomato sauce, hot sauce, Worcestershire, salt and pepper. Mix in spinach and sauté until spinach cooks down. Combine the above with cooked turkey, quinoa, pine nuts and feta.
Remove the inside of the peppers, including seeds. Portion the mixture into each of the peppers and set in 9 X 12 baking dish. Top each with feta cheese. Bake for 30 minutes.
Quickie Marinara Sauce (totally worth the time to make this)
2 (14.5 oz) cans organic stewed tomatoes OR 3 cups, give or take, oven roasted tomatoes
1 (6 oz) can organic tomato paste
big handful fresh parsley
2 cloves garlic, smashed
fresh oregano and/or basil
1 tsp salt
2 tablespoons olive oil
½ cup onion, finely diced
½ cup dry white wine
In food processor, add tomatoes, tomato paste, parsley, garlic, herbs, salt and pepper. Blend until smooth.
In large saucepan over medium heat, sauté onion in olive oil until translucent. Add tomato mixture and wine. Simmer for 30 minutes, stirring occasionally.
Damm Good Stuffed Peppers
6 bell peppers (I prefer red)
1 cup quinoa
1 pound ground turkey meat
½ large onion, diced
2 cloves garlic, minced
2 cups tomato sauce (recipe follows or use a good quality jarred brand)
2 teaspoons hot sauce (I used Garlic Goodness from the Intensity Academy – highly recommended!)
3 tsp Worcestershire sauce
1 teaspoons salt
1 teaspoons pepper
1/3 cup feta cheese
1 bag baby spinach, rinsed and dried
2 tablespoons pine nuts, toasted
Parsley for garnish
Preheat oven to 400 degrees.
Add quinoa to 2 cups water or organic chicken broth. Bring to boil, then cover and simmer until water is gone, about 10-15 minutes.
Brown turkey meat in large skillet, breaking up with spoon or potato masher (try this – it really works well!) When brown and cooked, remove from pan with slotted spoon and set aside. Don’t drain pan.
While turkey meat is cooking, cut tops and bottoms off peppers and dice. Combine with chopped onion and garlic. Add to turkey cooking skillet (may need to add a bit of olive oil for cooking) and sauté until onion is soft and slightly brown. Add tomato sauce, hot sauce, Worcestershire, salt and pepper. Mix in spinach and sauté until spinach cooks down. Combine the above with cooked turkey, quinoa, pine nuts and feta.
Remove the inside of the peppers, including seeds. Portion the mixture into each of the peppers and set in 9 X 12 baking dish. Top each with feta cheese. Bake for 30 minutes.
Quickie Marinara Sauce (totally worth the time to make this)
2 (14.5 oz) cans organic stewed tomatoes OR 3 cups, give or take, oven roasted tomatoes
1 (6 oz) can organic tomato paste
big handful fresh parsley
2 cloves garlic, smashed
fresh oregano and/or basil
1 tsp salt
2 tablespoons olive oil
½ cup onion, finely diced
½ cup dry white wine
In food processor, add tomatoes, tomato paste, parsley, garlic, herbs, salt and pepper. Blend until smooth.
In large saucepan over medium heat, sauté onion in olive oil until translucent. Add tomato mixture and wine. Simmer for 30 minutes, stirring occasionally.
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