Thanksgiving Stuffed Peppers
By
Spif, Master Chef, Spud.ca Culinary Institute
(Published: )
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 4 medium to large bell peppers (yellow, orange or red)
- 1/2 cup cooked turkey
- 1 cup cooked quinoa
- 1/2 cup diced tomato
- 1/2 cup diced zucchini
- 1 garlic clove, crushed and chopped
- 2 tbsp fresh oregano leaves, torn or chopped
- 1/4 cup crumbled feta
- 2 strips of cooked bacon, diced (optional)
- salt and pepper to taste
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Directions:
Start by preparing the quinoa. Rinse 1/2 up dry quinoa in a strainer. Add quinoa into a pot with 1 cup water and cover. Bring to a boil then reduce to simmer for 15 minutes. Remove from the stove and let sit for 5 minutes. Uncover the pot and fluff the quinoa with a fork - it should be light and fluffy.
Preheat oven to 350 degrees.
Pull the turkey off of the bird. Cut where needed, but cut into large chunks. Tear the chunks into smaller pieces so that it resembles pulled pork. Place into a large bowl with all other ingredients except peppers. Mix thoroughly.
Cut the tops off the pepper, about 1/2 inch down. clean out the white pith and seeds from the inside of the bottom part, leave the top part cut smooth and even.
Fill the peppers with the mixture, just a little heaping, adding more quinoa to the mixture if needed to fill larger peppers. Place in baking dish and lightly set the tops on their pepper.
Cover with foil and cook at 350 degrees for 40-45 minutes, until heated through. Remove foil after 30-35 minutes.
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