As you cut into the peppers, the juices and stuffing make the perfect green salad “topping!”
Ingredients
1 tablespoon canola oil
1 medium onion, peeled and chopped
1 tablespoon ground coriander
1½ teaspoons ground cumin
¼ teaspoon red pepper flakes
1 pound ground turkey or chicken
1 teaspoon salt, divided
1¼ cups quinoa
6 large red, yellow, orange or green bell peppers (or a mixture)
3 ripe tomatoes, cored and peeled
2 garlic cloves, peeled
1-inch piece fresh ginger, peeled
Specialty assorted lettuce
Instructions
Heat the oil in a large skillet over medium heat. Add the onions, coriander, cumin and red pepper flakes, and cook, stirring occasionally, until the onions soften and the spices smell toasted, about 6 minutes. Add the ground meat and ½ teaspoon of the salt and cook, breaking it up into clusters with a spoon, until done. Reduce the heat to low and add the quinoa and 1½ cups water. Cover and simmer until the quinoa plumps and most of the liquid is absorbed, about 25 minutes.
Meanwhile, preheat the oven to 375 degrees. Cut the tops off 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-by-9-inch baking dish. Purée the tomatoes, garlic, ginger and the remaining salt in a blender until smooth. Stir into the ground meat mixture and pack into the peppers.
Cover the baking dish securely with aluminum foil and cook until the peppers are fork-tender, 35 to 40 minutes. Allow to cool 5 minutes before serving over lettuce leaves.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/rabbit-food/