Growing up, Stuffed Peppers were one of my favorite meals that my mom would make. The only problem was that I would only eat the delicious insides and leave the soggy outer pepper to the side.
When I began cooking for myself (and became gluten-free), I played around with my mom's classic Stuffed Pepper recipe and created my own version—Unstuffed Pepper made with steel cut oats.
Chock-full of red and green bell peppers, ground turkey meat and steel cut oats, this dish is the perfect blend of hearty and savory and has just the right amount of spice. I hope that you enjoy!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
3 Tbsp olive oil
3 cloves garlic, thinly sliced
½ cup Spanish (yellow) onions, medium dice
½ cup green bell peppers, medium dice
½ cup red bell peppers, medium dice
½ pound raw ground turkey
1 cup steel cut oats
½ cup canned diced tomatoes with juice
1 ½ Tbsp tomato paste
2 ¾ cups water
Spices (combine spices in small bowl)
1 tsp basil
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp oregano
½ Tbsp parsley
½ tsp salt
In a medium sauce pot, heat the oil on medium heat. Add the garlic, and cook until golden brown. Add the onions, and cook until they are translucent. Add the peppers, and stir until all of the peppers are coated in oil. Add the ground turkey and season using half of the combined spices. Cook the turkey all the way through, until it reaches 165⁰ F.
Add the oats and the remainder of spices, and stir well. Add the tomato paste, diced tomatoes, and water, and stir well. Bring to a boil, and lower heat to low. Simmer uncovered for 25 minutes or until the oats are cooked (the liquid will begin to turn creamy and the oats will go from being crunchy to chewy). Stir every 3 minutes to prevent the oats from sticking.
Sprinkle with shredded Pecorino Romano cheese and freshly chopped parsley.