Spiralized Zucchini, Quinoa and Turkey Sausage Stuffed Peppers
Choose firm, glossy bell peppers that are wide a the top and at the base so the peppers will easily stand on their own when stuffed with the spiralized zucchini, quinoa and ground turkey mixture.
6bell peppers of assorted colors
Kosher salt and freshly ground black pepper
2medium zucchinispiralized or diced, about 4 cups
4clovesgarlicminced or pressed
1/2teaspoondried fennel seedcrushed
1/8teaspooncrushed red pepper flakes
1cupchopped yellow onion
1cupcrushed tomatoes or tomato sauce
1/2cupgrated Parmesan cheese plus more for garnish
1/4cupchopped fresh basil
Preheat the oven to 375°F.
Remove the stems and core the bell peppers, removing all of the seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Microwave for 5 to 7 minutes or until they start to soften. Remove and set aside.
Spiralize or dice the zucchini. Heat 1 tablespoons of the olive oil in a large skillet over medium high heat. Add the zucchini and season with a sprinkle of kosher salt. Toss the zucchini and cook until it just begins to soften, about 2 minutes, then transfer to a bowl and set aside.
In the same pan, heat the rest of the olive oil until hot then add the ground turkey, pressed garlic, fennel seeds, crushed red pepper flakes and season with kosher salt and freshly ground black pepper. Cook for about 5 minutes or until cooked almost through, stirring often. Add the onion and continue to cook until the onion softens. Stir in the crushed tomatoes and cook for another minute. Remove from the heat and stir in the quinoa and zucchini. Toss with the Parmesan cheese and the fresh basil and season to taste.
Transfer the peppers to a 3 quart baking dish and fill them with the sausage and quinoa mixture. Sprinkle the tops with more Parmesan cheese if desired, and bake for 20 minutes or until peppers are tender and cheese is browned. Serve hot.