Ground Turkey and Quinoa Stuffed Peppers

We don't make stuffed peppers often.  I still have this deep-rooted aversion to the dish from my childhood.  If my mother were reading this post, she wouldn't believe I was the one writing it.

But this isn't your typical ground chuck mixed with onions and tomatoes (or ketchup, in some cases).  Consider this a step up.

The mix makes more stuffing than for the peppers I had on-hand.  I think it would probably stuff about 2 more peppers.  But the stuffing itself would make excellent stuffed pitas or even mixed into a fritatta.

Ground Turkey and Quinoa Stuffed Peppers

2 cups chicken broth
2 saffron threads
1 cinnamon stick
1 tsp cumin
1 cup uncooked quinoa

2 tbsp olive oil
1 14oz can artichoke hearts
2 shallots
1/2 cup kalamata olives
1 lb ground turkey
2/3 - 3/4 cup parmesan cheese

3 red bell peppers

To make the quinoa:
Combine the chicken broth and spices in a 3 qt sauce pan.  Bring the broth to a boil.  Add quinoa, stir, reduce heat and cover.  Cook 12 minutes until the broth is absorbed.  Removev heat and set aside.

To make the stuffing:
Combine artichoke hearts, shallots and kalamata olives in a food processor.  Pulse until chopped.  Heat a large skillet over medium heat until shimmery.  Add artichoke heart mixture and cook 3-5 minutes.  Add ground turkey and cook until browned, about 8 minutes.  Remove from heat; stir in quinoa.  Let cool slightly; stir in half the parmesan cheese.

Preheat oven to 400F. Slice the bell peppers in half lengthwise and remove the seeds and membranes.  Stuff the peppers with the turkey-quinoa mixture and place in a 13x9" pan.  Sprinkle the top with remaining parmesan cheese.  Add about 1/2 inch of water in the bottom of the dish and cover the dish loosely with foil. Bake for 40 minutes or until the peppers are tender.