Stuffed with nutrition, these turkey and quinoa filled peppers are a nice little package. To save time, make the stuffing ahead. When it’s time for dinner, stuff the peppers and bake. Serve with a big tossed green salad for a healthy balance. For a vegetarian dish, skip the turkey and add more cooked quinoa, or substitute your favorite bean. See notes in the post.
Start by rinsing the quinoa under cold running through a fine sieve. Place rinsed quinoa in a small pot. Add 1 1/2 cups of cold water to the pot. Bring it to a boil, then cover and turn heat down to low. Cook 15-18 minutes. Remove from the heat and allow to finish by steaming 5-10 minutes more. Fluff with a fork and set aside.
Prepare the peppers to be stuffed. If the peppers are round and fat, cut off the top to open up the pepper. If the shape is long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom. With a sharp paring knife and your fingers, trim out the ribs and seeds until the pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.
Heat oil in a medium sauté pan or skillet over medium heat. Add the onion and cook, stirring, until it is soft and translucent. Turn heat down to medium low if it starts to brown. Add the garlic and cook 1 minute, stirring. Add the turkey, cumin, ginger, salt and pepper. Cook, stirring to break up the turkey, until the pink is just gone. Stir in the tomatoes with their juice, currants, feta., parsley and quinoa.
Fill peppers and mound it a little on top. Place peppers in a shallow casserole or baking dish, cover with foil and bake at 350°F degree oven until hot all of the way through, or until the internal temperature reaches 165 degrees (74C), about 35 -40 minutes. Serve as soon as possible Alternatively, cool completely, cover the peppers and refrigerate. To serve the next day, heat covered in a 350 oven until hot.
For 2 servings: make the entire recipe for the stuffing. Use what you need and freeze the extra for future stuffed peppers. That’s a good time saving step