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
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.