Stuffed Peppers 2 Ways

Vegan Stuffed Peppers

A few weeks ago I tweeted (@LeanGourmet) I was making vegan stuffed peppers, but 
never got around to posting it. I also made stuffed peppers with ground turkey meat last weekend when my parents were visiting. Stuffed peppers are a favorite childhood meal. My mom would crock-pot them all day while we were at school and work. It is a warm comforting dish that I crave during the cooler months. We don't have many of those in South Florida, but I still make this family dish often especially when I'm home sick.

Vegan Stuffed Peppers

2 cups of cooked quinoa

2 cups of cooked chic peas rinsed

2 flax "eggs"

1 tsp of dried Italian seasonings

1/2 tsp of salt

1/4 tsp of ground pepper

4 bell peppers washed, with tops removed and seed hulled out

4 cups of tomato sauce

1 cup of water

Prepare flax eggs by placing 2 TBS of ground flax in bowl and whisking in 6 TBS of water. Place in fridge for 15 minutes for "eggs" to thicken. In a large bowl mix quinoa, chic peas, seasoning, salt and pepper. Then mix in flax "eggs." Stuff mixture into peppers and place in crock-pot. Cover with sauce and water. Cook on low for 6 hours.

Lean Ground Turkey Stuffed Peppers

Lean Ground Turkey Stuffed Peppers

1.25 lbs of lean ground turkey

1 egg + 1 egg white

1 cup of uncooked rice

1/4 cup of finely chopped onion

1 tsp of dried Italian seasonings

1/2 tsp of salt

1/4 tsp of ground pepper

4 bell peppers washed, with tops removed and seed hulled out

4 cups of tomato sauce

1 cup of water

In a large mixing bowl mix together turkey, eggs, rice, onion, seasoning, salt, and pepper. Stuff mixture into peppers and place in crock-pot. Cover with sauce and water. Cook on low for 6 hours.

Both recipes can also be prepared on the stove. Bring the stuffed peppers in sauce to a boil on medium heat then cover and reduce to low heat setting and simmer for about 60 minutes or until cooked through.