jeudi 24 janvier 2013

Greek stuffed peppers

Do you associate any dishes with a specific season? To me, Greek salad is a very summery dish but it is so good, that I decided to make it into a dish for cold winter nights.

I completely improvised this dish and opted against making it vegetarian. This is my first experience cooking ground turkey. It was on sale at the store, and I remembered having a conversation where someone mentioned that it was better than ground beef. W said that he thought it tasted like Thanksgiving stuffing !!!

  • 1 cup of quinoa
  • 1 ½ cup of chicken broth
  • 1 bay leaf
  • 2 tbs of butter
  1. Cook rinsed quinoa in butter for 2 minutes on medium heat. 
  2. Add chicken broth and bay leaf, bring to a boil. 
  3. Reduce heat to low, and simmer for 20 minutes. 
  4. Take off heat, and let sit for 5 minutes. Fluff with a fork like you would do for couscous.
Stuffed peppers
  • 1 large red onion, diced 
  • 1 pound of ground turkey
  • 1 tbs of dried oregano
  • 8 oz can of diced tomatoes
  • 1 cup of crumbled feta
  • 1 cup of pitted kalamata olives, chopped
  • 5 peppers cut in half, stem removed
  • mozzarella cheese, grated
  1.  While the quinoa is cooking, sauté the onions for 8 minutes on medium heat. Set aside.
  2. Cook ground turkey on medium-high heat, until it is not pink anymore.
  3. Mix onion, meat, oregano, tomatoes (not drained), feta and olives. Stir.
  4. In an oiled baking dish, placed the peppers and fill with stuffing. Cover the stuffing with mozzarella. 
  5. Bake in oven at 350 until hot and cheese melted.

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