STUFFED
PEPPERS WITH SPIRALIZED ZUCCHINI AND TURKEY by CHEF DAN:
Makes 6
peppers
INGREDIENTS:
6
bell peppers, red, green, or yellow
Sea
salt and ground black pepper
2
zucchinis, spiralized
2
tablespoon olive oil
1-pound
ground turkey
1/2-teaspoon
EACH fennel seeds, and coriander seeds, roasted
4
garlic cloves, minced
1/4-teaspoon
red pepper flakes
1
onion, chopped
1-(10.5
Oz) can RO*TEL tomatoes with juice
4
cups cooked quinoa
1/2-cup
Parmesan cheese plus more for garnish
1/4-cup
fresh chives
DIRECTIONS: (PREHEAT OVEN TO 350 F)
1.
Remove
the seeds and ribs from the peppers cavity and rinse with water.
2.
Roast
fennel seeds and coriander seeds in a dry cast-iron skillet.
3.
Let
cool and place in a spice grinder and pulse into a fine powder.
4.
Bring
a pot of boiling water to a boil.
5.
Add
peppers and boil for about 10 minutes or until soft.
6.
Remove
from pot and place in prepared baking dish.
7.
In
a skillet add 1 tablespoon oil over medium-high heat when sizzling.
8.
Add
spiralized zucchini and sauté for about 2 minutes, sprinkle with a little salt.
9.
Set
aside.
10.
In
the same skillet add remaining oil and when sizzling.
11.
Add
ground turkey and sauté until browned.
12.
Add
fennel powder, coriander powder, garlic, and red pepper flakes.
13.
Cook
for 5 minutes or until cooked through, stirring often.
14.
Add
onion and cook for 4 minutes.
15.
Stir
in tomatoes and cook for about 2 minutes.
16.
Remove
from heat and stir in quinoa and zucchini.
17.
Toss
with Parmesan cheese and fresh chives and season with salt and pepper.
18.
Use
a spoon to fill each pepper with meat mixture.
19.
Top
with cheese.
20.
Bake
in a preheated oven for 20 minutes.
ENJOY
DAN: BE STRONG KEEP FAITH!!
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