This is a great, healthy recipe I tried this week and I highly suggest it. I revised the recipe from Epicurious, adding some of my own ingredients. (P.S It’s a great way to get some red into your diet, click here to see what I am talking about 😉 )
- 6 large (8-ounce) red bell peppers
- 2 tablespoons olive oil
- 2 cups chopped onions
- 6 tablespoons chopped fresh parsley
- 3 garlic cloves, chopped
- Cooked mixture of quinoa and lentils (boiled in vegetable stock and flavored with spices and vegetable bouillon)
- 1 tablespoon paprika
- 1 1/4 teaspoons sea salt
- 1teaspoon ground black pepper
- 1/4 teaspoon Old Bay Seasoning
- 2 1/2 cups canned tomato sauce
- 1 1/4 pounds lean ground turkey
- 1 large egg
1. Cut off top 1/2 inch of peppers and reserve. Scoop seeds from cavities. Discard stems and chop pepper tops.
3. In a separate skillet, heat oil over medium-high heat. Add onions, parsley, garlic, and chopped pepper pieces. Sauté until onions soften, about 8 minutes. Transfer to large bowl.
5. Fill pepper cavities with mixture. Stand filled peppers upright in a large pot. Pour remaining 2 cups tomato sauce around peppers. Bring sauce to boil over medium-high heat. Reduce heat to medium-low, cover pot and simmer 20 minutes. Spoon some sauce over each pepper and cover. Continue cooking until peppers are tender and filling is cooked through and firm, about 20 minutes.
Has anyone made a good stuffed pepper recipe? What are some other good ingredients for stuffing a pepper?