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Erin's Stuffed Peppers

Surprisingly, we never had stuffed peppers growing up, but my dad, who just might be the pickiest eater over the age of 12 (sorry dad!) is a huge fan. My sister made this recipe for the whole fam one holiday when everyone was home, and it became an instant family staple. It's great served fresh out of the oven, or cold the next day, the peppers also freeze really well for serving on a weeknight where you can't bring yourself to think about cooking. They do require quite a bit of prep, but totally worth it if you want them for the week.

Ingredients: 6 peppers - tops & bottoms cut off & chopped finely for use in stuffing (I like to use a mix of red and green) 1 LB ground turkey 1 cup quinoa (cooked) 1/2 large onion, chopped finely 2 cups prepared pasta sauce 1 1/2 tsp garlic salt 2 tsp cholula 2 1/2 tsp Worcestershire sauce 1 tsp salt 1 tsp pepper 1 tsp chili powder 2 tsp fresh thyme 1/2 cup feta cheese


  1. Preheat oven to 400 degrees

  2. Cook quinoa per directions (add 1 cup grain to 2 cups water, boil, then simmer until water is gone)

  3. Heat saute pan over medium heat & add turkey, breaking up with spoon until cooked thoroughly

  4. Remove turkey to plate lined with paper towels

  5. Add a small amount of oil to the pan and sautee the pepper tops & bottoms, onion, garlic salt & pasta sauce over medium heat

  6. Add remaining ingredients except cheese

  7. Combine above mixture with turkey, quinoa, and feta

  8. Place cored peppers on baking sheet lined with foil, and stuff peppers with mixture

  9. Top with additional feta and bake for 30 minutes

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