For some reason, I planned two different dinners this week revolving around stuffed vegetables. And yes, i do create a weekly meal plan. I find it oh so very fun. One was quinoa stuffed zucchini (courgettes on this side of the pond) and one was stuffed peppers. I highly recommend both, with the first being vegetarian and the second involving healthy ground turkey. This recipe is very simple.
1 lb. ground turkey
1 C. cherry tomatoes, halved
1 bunch of fresh basil, chopped
3-4 bell peppers, tops removed, halved and seeded
1 tsp. cumin
1/4-1/2 tsp. cayenne pepper
1/2 onion, chopped
1-2 cloves of garlic, minced
1 C. brown rice
Pop 1 cup of brown rice and 1 1/2 cup of water into a saucepan. Bring to a boil, reduce heat to a low simmer and cover. Cook for 20 minutes and turn off heat, but do not remove cover. Allow the rice to steam for an additional 20 minutes. I use this method for cooking brown rice and it’s perfect. It uses less water and less fuel than boiling for 40 minutes.
While the rice is cooking, roast the cherry tomatoes tossed with a good glug of olive oil in the oven at 400 F for about 10 minutes. While these are in the oven, saute the onion and garlic in a pan. When softened, add the spices and saute for a minute until fragrant. Add the turkey to brown.
Once the rice, turkey and tomatoes are done, combine in a bowl with fresh chopped basil. Lay the peppers in a roasting pan with a bit of olive oil. Stuff pepper halves with mixture. Cover with foil and roast in the oven for about 20-30 minutes. Remove foil and cook for an additional 10 minutes.