Spiced Stuffed Peppers
medium onion peeled and chopped
red pepper flakes
ground turkey or chicken
yellow, orange or green bell peppers
ripe tomatoes cored and peeled
piece fresh ginger peeled
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.
Nutrition information: 332 calories; 12.9g fat; 479mg sodium; 31.8g carbohydrates; 26.8g protein.