I feel like 2012 was the year of the stuff pepper recipe because every where I looked there was a new take of stuff peppers. Of all of the recipes I found, this was the most creative and it tastes fabulous! Basically, this is all the ingredients of a stuffed pepper in a casserole. The original version of this recipe, which I found on Pinterest, was a vegetarian recipe, but since I do enjoy meat, I modified it some for that change. While it took away the totally vegetarian part, it still remains a healthy recipe! As you will see it calls for an orange bell pepper, but mine was rotting inside when I cut it open, so I used a green instead. For this recipe you will need the follow:
1 lb of ground turkey
2 cups of shredded cabbage
1 small red bell pepper, chopped
1 small orange bell pepper, chopped
1 small yellow bell pepper, chopped
1/2 a medium sized onion, chopped
1/2 cup of uncooked quinoa
1/2 cup of plain Greek yogurt
1 1/3 cup of the marinara sauce of your choice
1/3 cup of low-fat mozzarella cheese
2 garlic gloves, minced (about 1 tsp already mince garlic)
2 tsp of basil
2 tsp of oregano
1 tsp of rosemary
1 tsp parsley
Sea Salt to taste
Preheat the oven to 350 degrees. Cook the quinoa according to package directions; set aside. Cook the ground turkey on medium high heat until browned. In a large mixing bowl add half of chopped peppers, quinoa, ground turkey, cabbage, onion, garlic, and other spices. Stirring well to combine.
In another mixing bowl whip together the plain yogurt and marinara sauce, then add it to the veggie mixture; stir well.
Grease a 9x13 baking dish, then pour the mixture into the dish, and spread evenly. Top with the remaining peppers. Sprinkle with cheese and parsley. Bake uncovered for 20-25 minutes. Remove from the oven and allow to cool for several minutes before serving!
