Sun dried tomato and turkey sausage stuffed peppers with quinoa and farro.


I actually came up with this recipe months ago and I don’t know why I am just posting these now?? I make all different variations of the all mighty and delicious stuffed pepper and these are “NO” exception! I added some reconstituted sun dried tomatoes to my turkey sausage mix instead of adding the usual tomato sauce that you would normally add to a standard stuffed pepper dish. I just loved these things. They are not only super healthy and good for the old ticker but, just so “Wickedly DELICIOUS”

Note: you can always just omit the turkey for a Meat-free meal. Just as good with just the Quinoa and Farro and you can still add some toasted fennel seed to give that sausage flavor.

6 large rainbow peppers cut in half (1 pepper cut in half for each person)
1 lb ground turkey
1 med onion chopped
2 cloves garlic chopped
2 tablespoons fennel seed
1 tsp dry sage
1 tsp dry thyme
2 cup cooked quinoa
1 cup cooked farro
2 cups de-hydrated sun dried tomatoes
1/2 cup Panko breadcrumbs( use GF breadcrumbs instead if eating a GF diet)
3 tablespoons chicken stock and 2 extra cups for reconstitution of sun dried tomatoes
Drizzle of of olive oil
Salt and pepper
Fresh chopped parsley for garnish

Reconstitution of sun dried tomatoes:

If you are using a sundried tomato that is NOT already packaged in oil than you need to do this step which is just bringing your tomatoes sort of “Back to life” Very easy step and is a tad bit quicker than soaking them for a few hrs. All you need to do is bring about 1 1/2 to 2 cups of boiling chicken stock or veggie stock to a boil and add you dried tomatoes. Let them soak for about 45 mins. Remove chop and add them to your dish.


First cut all your peppers in half lengthwise. Grab a large pot and fill with water about 1/4 way up. Place pot on stove and on med heat bring water to boil, add peppers and cover. Steam for about 10 mins till peppers are tender. Once tender, remove ( with tongs) and place off to the side to cool.

Quinoa and Farro:

Next in 2 medium sized pots cook both quinoa and farro as directed on package( one pot for each) remove from heat and add quinoa to farro or vise versa and set aside. I always add chicken stock instead of water for cooking, gives both an added flavor boost. Both take approx 45 mins to cook.

Turkey mix:

Then in a large skillet heat on med, add a few drizzles of olive oil, onions and garlic. Sautée for about a min and now add your ground turkey. Break turkey up with a wooden spoon. Add your fennel seed,thyme,sage and a dash of salt and lots of black pepper. Cook turkey till browned and fully cooked. Next add in your re-constituted sun dried tomatoes and already cooked quinoa and farro to your turkey mix and stir , add a few drops of chicken stock just so the turkey will keep in the moisture when transferred to the oven onced stuffed.


Now, place already steamed peppers halves on to a baking dish, fill each pepper with turkey mix right up to the very top. Sprinkle on some Panko breadcrumbs to the tops of each pepper and put into a preheated 350 degree oven for 15 mins just till breadcrumbs start to look nice and golden. Once this happens, remove from oven and place all peppers on a large serving platter or dish. Sprinkle on some chopped fresh parsley and serve.

Cooking time: 1 hr 15 mins

Serves 6 peeps

EDF,HH,DF,GF ( if using GF breadcrumbs)


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