Ingredients
For The Peppers:
- 1 cup reduced-sodium chicken broth
- ½ cup uncooked quinoa
- 1 pound ground turkey 80% lean
- 2 teaspoons fresh garlic minced
- 1 cup cucumber chopped
- ¼ cup red onion minced
- 2 tablespoons sliced sun-dried tomatoes packed in oil drained and minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- Pepper
- 4 large green peppers halved and seeds/membrane removed
- 2 ounces feta cheese crumbled (omit for dairy-free)
For The Tapenade:
- ¾ cup pitted kalamata olives halved and tightly packed
- 3 tablespoons sliced sun-dried tomatoes packed in oil drained and packed
- 3 teaspoons capers drained
- 3 teaspoons red wine vinegar
- ¾ teaspoons lemon zest
- 1 pinch salt
- 6 tablespoons fresh oregano leaves loosely packed
- 2 tablespoons water
Instructions
- Combine the broth and quinoa in a medium pot over high heat. Bring to a boil. Reduce heat to low, cover, and simmer until all the water is absorbed, about 20 minutes. Add the cooked quinoa into a large bowl.
- Add the ground turkey and garlic to a large skillet over medium-high heat. Cook until no longer pink inside, draining excess fat and breaking up the meat as it cooks. Add the meat mixture to the bowl with the quinoa. Preheat your oven to 375℉.
- Add the cucumber, onion, tomatoes, lemon juice, salt, and a pinch of black pepper to the bowl, and stir until well mixed.
- In a small food processor, combine all the tapenade ingredients except for the oregano and water. Blend until fairly smooth, stopping frequently to scrape down the sides. Once mixed, add in the oregano and continue processing until the leaves are broken down and the mixture is paste-like.
- With the food processor running, stream in the water until well mixed. Scoop the tapenade into the quinoa mixture, then stir until well mixed.
- Fill the pepper halves with the quinoa mixture, then place them into a large casserole dish, like a 9x13-inch pan.
- Cover tightly with foil and bake for 30 minutes. Then remove the foil, increase the oven temperature to 400℉, and bake for an additional 5-10 minutes, or until the peppers are as soft as you like them.
- Sprinkle with feta cheese if desired, and serve warm.
