|Contributed by Whole Foods Market, Inc.
Colorful and savory, this gluten-free, dairy-free dish brings an impressive presentation as well as healthful nutrients to the table. Served atop millet, it's a delicious change from the standard rice accompaniment, and an occasional sweet surprise of currant gives perfect balance to the saltiness of turkey sausage. Works wonderfully with vegetarian sausage too.
4 large rounded bell peppers, assorted colors
1 Tb extra virgin olive oil
1 large yellow onion, finely chopped
1/2 lb ground turkey or turkey sausage (mild or spicy), skin removed and chopped finely
3 cloves minced garlic
1 medium zucchini, finely chopped
1/2 cup cilantro, chopped
1/4 cup currants
1 TB fresh lemon juice
1/2 cup plain rice, soy, or almond milk
1 tbs mild curry powder
1/4 tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1 quartered lemon, for garnish (optional)
4 cups cooked millet or quinoa
Preheat oven to 350°F.
Slice off the top 1/2 to 3/4 inches of each pepper. Remove the seeds. Parboil in boiling water for 3 minutes. Drain and run under cold water. Drain again, and set aside.
Heat the olive oil in a large skillet over medium heat and sauté onion until soft, about 3 minutes. Add the turkey or turkey sausage along with the garlic and continue to sauté until evenly browned, about 5 minutes. Add the zucchini, cilantro, currants and lemon juice. Cover and simmer over low heat for 2 to 3 minutes, stirring occasionally. Remove skillet from heat and set aside.
Place the parboiled peppers in a shallow baking dish, hollowed side up, and touching if possible.
Using a slotted spoon, fill each pepper with even amounts of turkey stuffing, using all of the stuffing and reserving all of the liquid remaining in the skillet. Heat the reserved liquid in the same skillet over medium high heat, bringing it to a boil. Decrease heat to low and whisk in rice, soy, or almond milk, curry powder, salt and pepper, to taste. Whisking constantly, simmer sauce until curry powder has completely dissolved, about 1 to 2 minutes. Spoon this sauce evenly over each stuffed pepper. Cover with aluminum foil and bake for 25 to 30 minutes or until peppers are tender. While the peppers are baking, prepare millet or quinoa according to package instructions.
To serve, divide the millet or quinoa evenly among 4 plates and place peppers on top. Spoon any liquid remaining in the baking dish on top of the peppers. Garnish, if desired, with lemon wedges.
Per serving (14 oz-wt.): 410 calories (100 from fat), 11g total fat, 2g saturated fat, 5g dietary fiber, 18g protein, 60g carbohydrate, 45mg cholesterol, 250mg sodium