Pimientos rellenos de pavo picado, infalibles

Ingredientes

• 4 large bell peppers (any color)
• 1 tablespoon olive oil, plus more for drizzling
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 cup cooked quinoa
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 cup shredded cheese (cheddar, Monterey Jack, or Italian blend)
• 1/2 cup water or broth

Preparación

1. 1

   Preheat oven to 400°F (200°C). Slice bell peppers in half lengthwise and remove seeds and membranes. Place cut-side up in a large baking dish, drizzle with olive oil, season with salt and pepper, and bake for 15 minutes to par-bake.

2. 2

   While peppers bake, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 minute more until fragrant.

3. 3

   Add the ground turkey to the skillet. Break it up with a spatula and cook for 6-8 minutes until no longer pink. Drain off any excess liquid.

4. 4

   Reduce heat to medium. Stir in the tomato sauce, cooked quinoa, Worcestershire sauce, Italian seasoning, salt, and pepper. Simmer for 2-3 minutes for flavors to meld. Taste and adjust seasoning if needed.

5. 5

   Remove the par-baked peppers from the oven. Spoon the turkey mixture evenly into each pepper half, mounding it slightly.

6. 6

   Pour 1/2 cup of water or broth into the bottom of the baking dish. Cover the dish tightly with aluminum foil and bake for 20 minutes.

7. 7

   Remove the foil and sprinkle the shredded cheese evenly over the peppers. Return to the oven uncovered and bake for another 10-15 minutes, until the cheese is melted, bubbly, and lightly golden.

8. 8

   Let the stuffed peppers rest for a few minutes before serving.