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Stuffed Peppers with Quinoa, Cranberry & Spiced Turkey
You can prepare these stuffed peppers a day ahead and cook them when you come back from work. Practical for people in a hurry!
February 6th, 2016
Here’s a classic, comforting recipe that is both hearty and delicious but not heavy. Vegetables and whole grains take up most of the plate for a healthy, balanced meal, with no compromising on either taste or flavour.
Servings
6 peppersPrep Time
15 minutesCook Time
30 to 45 minutesIngredients
- 500 ml (2 cups) sodium-reduced chicken broth
- 310 ml (1 ¼ cups) quinoa, rinsed and drained
- 6 peppers (yellow, red, orange), cut in 2
- Olive oil
- 1 large onion, chopped
- 454 g (1 lb) ground turkey
- 2 garlic cloves, finely chopped
- 15 ml (1 tbsp) cumin seeds
- 125 ml (½ cups) Dried Cranberries
- 1 large bunch cilantro, chopped
- Salt and pepper
Directions
Place oven rack in the middle and preheat oven to 180°C (350°F).
In a pot, bring broth to a boil. Add quinoa, reduce heat, cover and let simmer around 15 minutes or until liquid is absorbed. Set aside.
Cut peppers in 2 and seed. Place peppers on a cooking sheet or large baking dish, and brush with olive oil. Set aside.
In a pan, brown onion in oil over high heat. Add ground turkey, garlic and cumin. Season, then continue cooking while stirring until meat is well-done. Add cooked quinoa, cranberries and cilantro. Mix and adjust seasoning.
Divide stuffing among peppers. Cover with aluminum foil and bake 30 to 45 minutes or until peppers are tender. If desired, top with a swirl of plain yogurt.
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