i was thinking of making stuffed peppers today and just thought i'd ask everyone how they make theirs. is there anything special that you do? any special techniques?
i have some nice orange, red, and green bell peppers to use up, as well as a pound and a third of ground turkey.
i was just going to go the usual route with rice, garlic, onions, and tomatoes, but i'm looking for inspiration.
tia.
Ingredients: (Quantities depend on how many you are serving.) Bell peppers, lean ground chicken or turkey or pork, chopped scallions (they cook quicker than large onions), garlic, herbs to your taste, Quinoa, low sodium chicken or other light stock, kale or spinach or other similar leafy green veg roughly chopped, panko or other dry bread crumbs, parmesan cheese, salt and pepper.
Cook the quinoa in chicken stock per the instructions on the packet.
Meanwhile saute the meat, onions, garlic, herbs to brown the meat in a skillet. Add the cooked quinoa mix well to allow the quinoa to absorb the meaty flavours. Add the coarsely chopped green veg and stir well. Cook until the veg wilts.
Pack the mixture into the peppers and top with mixed panko and parmesan. Place on a shallow baking sheet (do I mean a sheet pan?) and bake in the oven until bubbling and brown on top (long enough to make sure the meat is cooked properly).
You can adapt this to our own taste - for example a little chilli in the meat filling or a touch of sumac, nutmeg or what you will. We like them as is but if you like a sauce a good quality bottled tomato pasta sauce would go well or anyother sauce that appeals to you.
I hope I've got the terminology correct for equipment, ingredients and techniques - "two nations divided by a common language" as George Bernard Shaw may or may not have said
Quinoa has an nutty flavour and texture and I think it's a bit more interesting in stuffed veg than rice. I have no idea where ths recipe originated. A friend passed it on to me but where she got it goodness only knows.
Bon Appetit!
