Stuffed Sweet Peppers

Recipe courtesy of Wish Upon a Dish and Recipe Redux


These stuffed peppers are out-of-this-world-good and oober healthy.

Makes: 16 Stuffed Mini Sweet Peppers or 4 Large Bell Peppers (4 servings)


1 package of button mushrooms, roughly chopped (about 3 ounces cooked)
1 tablespoon extra-virgin olive oil
1/2 pound lean ground meat (white turkey or chicken, lean ground sirloin beef or seitan)
1/4 cup quinoa flakes or 1/2 cup leftover cooked quinoa
5 crackers with flax seeds or your favorite (I use gluten-free, about 1/4 cup crushed)
1/4 large onion, grated or 1/3 cup minced
1 large garlic cloves, grated
1 tablespoon dried Italian seasoning blend
2 tablespoons ketchup
2 teaspoons Dijon mustard
1 teaspoon salt & 1 teaspoon freshly grated black pepper
2 teaspoons chia seeds (optional)
1 large egg
2 ounces pureed carrots (1/2 small jar of baby food)
16 mini sweet peppers (2-lb bag or 4 large bell peppers)
2/3 (15oz) can diced tomatoes with garlic


Place the mushrooms in the bowl of a processor; pulse until a fine mince. Remove to a saute pan, add the olive oil and over medium-high heat until the mushrooms start to brown on the edges. Remove pan to cool.

Using the same processor bowl, add the crackers and pulse them to a crumb. Scrap the crumbs into a large bowl (big enough to hold all the ingredients). Reuse the same processor bowl to process the raw onion and garlic and also add them to the crackers.

One by one, add the meat, quinoa flakes, ketchup, Dijon mustard, egg, pureed carrots, the cooked and cooled mushrooms, the chia seeds (optional) and the salt & pepper. Gently mix with a large spoon and allow the mixture to rest (in the fridge), covered for 30 minutes. This will allow the flavors to come together and the mixture to firm up. It will still be moist but hold it’s shape.

Slice a horizontal piece off the mini peppers and the top of the large ones; spoon in the stuffing. Lay the peppers in a large baking pan, touching side-by-side and spoon the tomatoes evenly into the spaces between the peppers and the pan taking care to not cover the stuffing. Cover with foil and bake for 35 minutes at 350°. Check for moisture and add water to the tomatoes if needed, then uncover and bake for 10-15 minutes more at 375°.

Serve with a sprinkle of grated Parmesan and spoonful of sauce.


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