These stuffed peppers are easy to make and freeze, and you can modify the ingredients to your family’s preferences.
9 bell peppers, rinsed, halved, and deseeded (I’ve used green and red, both are good)
1 lb ground turkey
3/4 cup quinoa (measure while dry, cooked it is closer to 3 cups)
1 onion (I use a red onion)
1 small eggplant
Frozen or fresh spinach (1-2 cups)
Cilantro (about 1/2 cup or to taste)
2 cans diced tomatoes
2 tbsp garlic
Spices/seasoning to taste (I used some sea salt, pepper, red pepper flakes, and Worcestershire sauce)
Shredded cheese (I used colby/jack)
Put enough water in to just cover the bottom of a 13×9 dish; set aside.
Cook quinoa according to directions.
Cook turkey, onion, garlic, and eggplant. Cook until turkey is done and eggplant is tender (approx. 15 minutes), then add spinach, cilantro and diced tomatoes (do not drain) and remove from heat. Stir in quinoa.
Meanwhile, prepare peppers by washing, taking out insides, and cutting the peppers in half.
Boil a large pot of water to blanch the peppers – put the peppers in boiling water approx. 4 minutes. Remove and arrange in the 13×9 dish (I put 8 halves in the 13×9, the others went into a dish – without water – to be covered and put in the freezer without cooking)
Stuff the peppers as desired. I put in some of the stuffing, a layer of cheese, and more stuffing.
Cover with foil (you want the steam to help cook the peppers).
Bake at 350 degrees for 45 minutes. I removed the cover and topped with more cheese about 5 minutes before they were done.
I did not bake the peppers that I froze – when you’re ready for them, just thaw and bake as directed above.