Stuffed food is good food.
Stuffed shells, stuffed tomatoes, stuffed mushrooms, stuffed turkey…need I continue? One of the dishes I like to make more frequently is stuffed peppers.
Normally I stuff them with ground beef or bison and rice… BUT since my dad (who doesn’t eat red meat) is in town and I had some quinoa on hand, I decided to stray from my go-to and make turkey & quinoa stuffed peppers!
The prep work for this dish is a little more involved than other recipes I’ve posted, but it’s well worth the effort. I promise.
That being said, there are a couple options to cut down on prep work:
- To blanch the peppers or not to? (channel Hamlet)
- To chop the pepper tops for filling or to leave them whole with stem for presentation?
As far as the blanching goes, I prefer to do this step even if it takes a few extra minutes. When you’re only baking the peppers in the oven for about 15 minutes, they’re not going to get very tender. Blanching them first really helps resolve this. So — I’d go for it, but hey, your call!
Then onto the pepper tops…okay, so this is more me being practical. Sure, the pepper tops might look cool on the stuffed peppers for presentation, but they’ll usually just go to waste because really, what are you supposed to do with them at that point anyway? Sooo I chop those fellas up and put them right in the filling.
Again, I don’t judge (always), do what feels right.
Options and prep work aside — these stuffed peppers are fantastic.
The hearty, cheesy filling in the tender, roasted pepper make this a meal all on its own. I served it with some roasted carrots on the side (you read right — roasted carroty goodness with a drizzle of honey!), but you honestly wouldn’t even need that, especially if you’re having these for lunch.
Both my dad and Mirza have already been asking me to make these again, so they are a definite success!
Try these turkey & quinoa stuffed peppers and let me know your thoughts!