Stuffed Pepper Ingredients:
- 2 Tbsp. olive oil
- 1 pound ground chicken (or turkey)
- 1 tsp. sriracha sauce
- 1 tsp. Worcestershire sauce
- 2 tsp. ground cumin
- 1 tsp. ground sage
- 1 tsp. garlic powder
- salt and pepper to taste
- 1/2 c. chopped onion
- 1/2 c. chopped red and green bell pepper
- 2 c. stemmed and chopped kale leaves
- 1 c. vegetable broth
- 1/2 c. uncooked red quinoa
- 6 whole bell peppers
- parmesan rind and freshly grated cheese (optional)
- fresh cilantro leaves (optional topping)
Stuffed Peppers Instructions:
Heat olive oil in large skillet over medium high heat. Sauté onions and peppers with salt and pepper until almost translucent. Add garlic and cook for one more minute. Add ground chicken and cook for another 5 minutes, stirring constantly. Don’t worry about getting it fully cooked yet–it will keep cooking through to the end. Stir in sriracha, Worcestershire, and spices.
Add water, quinoa, and kale, and bring to a boil. Reduce to simmer, cover, and cook for 10-15 minutes (see quinoa package cooking instructions for time length; if you have parmesan rinds available, add them during this step).
Meanwhile, preheat oven to 425ºF and prep whole bell peppers by carefully cutting off (and reserving) pepper tops. Remove seeds and pith. You may need to remove a small portion of the bottom of the pepper so it stands upright, being careful not to cut through into the shell of the pepper.
Stir stuffing till mixed evenly. Oil a medium size casserole dish and line with about 1-2 cups of the stuffing. Stuff peppers and place in stuffing bed in the casserole dish. Place pepper tops back in casserole dish as well. If there’s any remaining stuffing, add it to the casserole dish around the peppers to help them stand up. Drizzle with olive oil. Bake uncovered 15-20 minutes, until golden brown on top. Meanwhile, prepare Avocado Sauce (below).
For serving, remove parmesan rinds, drizzle with Avocado Sauce, and top with freshly chopped cilantro leaves and freshly grated parmesan, if desired.
Avocado Sauce Ingredients:
- 4 cloves fresh garlic, roughly chopped
- 1 ripe avocado, pitted, peeled and roughly chopped
- 2 Tbsp. tomato paste
- pinch of sugar
- 1 tsp. ground cumin
- salt and pepper to taste
- juice of 1 lime
- 1/4 c. olive oil
- 1/4 c. water (or more to desired consistency)
Avocado Sauce Instructions:
Add all ingredients except olive oil and water into food processor (or high power blender) and blend till smooth. Slowly drizzle olive oil in till emulsified, then slowly pour water in until sauce reaches desired viscocity.
Note: This dish is great to make the night before and reheats very well. On the second day (if there is any leftover stuffing), use as taco filling and top with chopped fresh tomatoes, sour cream, avocado sauce and fresh chopped cilantro.