Taste the filling before stuffing the peppers and adjust the seasoning. We added more heat with some roasted jalapeños. This makes a large amount but freezes well and makes an easy and filling meal on a cool night when you don't feel like preparing a meal. We had an arugula salad and toasted baguette to make a complete meal.
Cathy's Stuffed Peppers
Cathy's Stuffed Peppers
Cathy Kirkham
4-6
Dinner
I made this recipe with Farro, and it was absolutely delicious!
Ingredients
- 6 large or 8 smaller peppers (any colour you like)
- olive oil
- 1 cup cooked farro, quinoa or rice
- 1 tbsp olive oil
- 1 pkg ground turkey or beef
- 1 cup diced onion
- 1 cup sliced celery or Swiss chard stems
- 3 garlic cloves, minced
- 1 jalapeño finely diced (more if like extra heat)
- ½ tsp chili flakes
- 1 ½ tsp Italian seasoning
- salt and pepper
- 1 ½ cups marinara sauce (bottled or homemade)
- 2 cups chopped kale, swiss chard or spinach
- ½ cup grated parmesan
- 1 ½ cup grated cheese (mozzarella or cheddar)
- fresh basil for garnish
Directions
Preheat oven to 350° F. Cut peppers in half lengthwise and remove membrane and seeds. Rub both sides with olive oil. Place cut side down on parchment lined pan and bake for 15 minutes. Remove and turn peppers over and place in a baking pan.
Heat 1 tbsp olive oil, add beef or turkey. Stir and cook until browned. Add the onion, celery, and garlic, jalapeño, and seasonings. Cook until the onion is tender. Add the marinara sauce and kale, stir until the kale is wilted. Remove from the heat and stir in the parmesan, and cooked farro, quinoa or rice.
Divide the filling into the peppers. Top with the grated cheese, bake for 30 minutes. Remove and top with finely sliced or chopped basil.
