Peppers are really growing well in my garden. They were piling up in the crisper drawer of the refrigerator until I made a huge crock of fermented peppers. They should be ready this week and I can’t wait to try them. I’ll share that recipe if it turns out well.
As peppers start piling up again, I’ll be stuffing a few.
Quinoa Stuffed Bell Peppers
1 lb. ground meat (chicken, turkey or beef)
1/2 c. quinoa, uncooked
1-1/4 c. chicken stock, divided
1/2 c. tomato sauce
1/4 c. cilantro, chopped
1 Tbsp. olive oil
3 cloves garlic, minced
1/2 onion, diced
2 tsp. ground cumin
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
2-3 large peppers for stuffing (or 4-6 small)
1 c. shredded cheese
Sauté onions and garlic in olive oil over medium-high heat. Add ground meat and spices. Break up the meat and cook until brown.
Add quinoa, tomato sauce, 1 cup stock and cilantro. Stir well and let simmer on for for 15 minutes.
Clean the peppers and slice in half, removing the seeds. Fill the halves with the stuffing and place in an oven-safe dish with sides. Pour remaining stock into the dish. Cover tightly with foil and bake in a 400-degree oven for 20 minutes.
Remove the foil and sprinkle the peppers with cheese. Bake uncovered for 10 more minutes.
Greek Stuffed Peppers
2 large bell peppers
1/2 lb. ground chicken
1 tsp. olive oil
1/4 c. marinated artichokes, diced
1 small tomato, diced
1/2 c. cooked quinoa
1 lemon, juiced
2 tsp. garlic, minced
2 tsp. fresh dill, chopped
1/2 c. mozzarella cheese, shredded
Clean peppers, remove seeds and slice in half vertically. Cook pepper in baking dish in a 350-degree oven for 20 minutes. Set aside.
While those peppers cook, heat olive oil and cook chicken until done. Stir in all other ingredients except the cheese. Simmer for 5 minutes.
Add a shallow layer of water to the baking dish with the peppers. Spoon stuffing into each pepper, then top with mozzarella cheese. Return peppers to the oven and cook for 20 minutes. Serve with pita bread, tzatziki sauce, hummus and garlic-stuffed Greek olives.