I was lucky enough to have Sissy drop in for a night this past Sunday! Although she lives in LA, she frequently comes up to the Bay Area for meetings and to see her family, and usually we’re able to get together for dinner at the very least. On Sunday – since we’re both trying to be healthy and save money – I decided to cook for her! After giving her a variety of meals to pick from, we settled on turkey stuffed peppers. I looked at a few recipes on Yummly to get some inspiration and then put together my own concoction.
Turkey Stuffed Peppers (makes 4)
- 1/2 cup dry pearled farro
- 4 bell peppers (green or red)
- 1 TB olive oil
- 3 cloves garlic, minced
- 1 TB chopped fresh parsley
- 1/2 white onion, finely chopped
- 1/2 tsp red pepper flakes
- 1 small zucchini, diced
- 8 button mushrooms, diced
- 1 lb ground turkey (half thigh, half breast)
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup tomato sauce, plus more for serving
- 1 cup low sodium chicken broth
- 1/4 cup shredded cheese (Parmesan or Mexican blend)
In a small pot, add farro to 1 1/2 cups of water and bring to a low boil. Cover and cook for 15 minutes at a low heat, or until farro has absorbed most of the water. Pour out any access water and set farro aside.
Preheat the oven to 400 degrees F. Meanwhile, chop tops off peppers and remove seeds and stem. Dice the tops of the peppers and add to a bowl with the zucchini and mushroom, then set aside.
Heat olive oil in a large skillet over a medium flame. Add garlic, onion, parsley and red pepper flakes and sauté for 2-3 minutes, or until onions soften. Add zucchini, diced pepper, and mushrooms and continue to sauté for 3 minutes.
Add turkey, salt, cumin and oregano and sauté until turkey is browned. Add tomato sauce and 1/2 cup chicken broth and simmer, uncovered, for 5 minutes or until slightly reduced. Add the farro and mix to combine, then remove from heat.
Place the whole peppers (with tops cut off) in a baking pan that is at least 1 1/2 inches deep. Carefully stuff the peppers, then pour the rest of the chicken broth in the bottom of the pan. Cover tightly with tin foil and bake for 35 minutes. Once done, top with shredded cheese and serve immediately. If you prefer your stuffed peppers to be more saucy, top with some warmed tomato sauce.
Sissy and I thought the peppers were great, but I could have added some more spice – maybe a serrano pepper would do just the kick. I served this meal two different wines: Red Car 2013 Rose of Pinot Noir and Melville 2012 Estate Pinot Noir Sta. Rita Hills. Both wines worked well, but the herbal notes in the Melville lent to a better pairing for this hearty meal.
There are so many different ways to make stuffed peppers, but I have to say that I prefer farro to rice (surprise, surprise), and I love adding extra vegetables to the mix. What is your favorite way to prepare stuffed peppers? Share in the comments section!