Spiced Stuffed Peppers
Did you make a resolution to get healthy in 2021? More importantly, are you keeping it? Healthy eating doesn’t have to be boring and tasteless. In fact, it can be delicious. Tammy Algood, recipe contributor for The Tennessee Magazine, shares some of her healthy farm-fresh recipes.
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Ingredients
- 1 tablespoon canola oil
- 1 medium onion peeled and chopped
- 1 tablespoon ground coriander
- 1-1/2 teaspoons ground cumin
- 1/4 teaspoon red pepper flakes
- 1 pound ground turkey or chicken
- 1 teaspoon Salt divided
- 1-1/4 cups quinoa
- 1-1/2 cups Water
- 6 large red, yellow, orange or green bell peppers
- 3 ripe tomatoes cored and peeled
- 2 cloves garlic peeled
- 1-inch piece fresh ginger peeled
Ingredients
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Instructions
- Heat the oil in a large skillet over medium heat.
- Add onions, coriander, cumin and pepper flakes, and cook, stirring occasionally, until the onions soften and the spices smell toasted, about 6 minutes.
- Add the ground meat and 1/2 teaspoon of salt and cook, breaking it up into clusters with a spoon, until done.
- Reduce heat to low and add quinoa and 1-1/2 cups water. Cover and simmer until quinoa plumps and most of the liquid is absorbed, about 25 minutes.
- Meanwhile, preheat the oven to 375 F.
- Cut off the tops of the peppers and use a teaspoon to remove the seeds and ribs. Take a very thin slice off the bottom of each pepper to stabilize them and arrange them in a 13 x 9-inch baking dish.
- Purée tomatoes, garlic, ginger and remaining salt in a blender until smooth. Stir into the ground meat mixture and pack into the peppers.
- Cover baking dish securely with aluminum foil and cook until the peppers are fork tender, 35 to 40 minutes. Serve warm.
Recipe Notes
Nutrition information: 332 calories; 12.9g fat; 479mg sodium; 31.8g carbohydrates; 26.8g protein.
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