½Cupof Cilantrochopped (plus a few leaves for garnish)
4Medium size Crimini Mushroomssliced
½Cupof Dry Roasted Peanutscrushed
Curry Spice Blend
1 ½TablespoonsCurry Powder
¾TeaspoonFine Grind Sea Salt
¾TeaspoonBlack Pepperground
Instructions
Curry Spice Blend
Combine Curry Powder, Salt and Pepper in a small bowl.
Curry Stuffed Peppers
Preheat oven to 350 degrees Fahrenheit
Cut the Bell Peppers in half from stem to bottom, remove white pith and seeds. Place Peppers in a baking dish and drizzle with 1 teaspoon sesame oil, sprinkle 1 teaspoon of Curry Spice Blend over peppers and place in oven to bake for 15 minutes. Remove from oven, but leave oven on.
In a medium to large saute pan, add quinoa and chicken stock. Bring to boil and reduce to a simmer. Stirring Occasionally until all chicken stock is absorbed. Turn off heat.
In a second medium to large saute pan, combine diced onion, turkey and 1 teaspoon of Curry Spice Blend and cook on medium until turkey is almost done, about 8-10 minutes.
Add coconut milk, red curry paste, peanut butter, lemon grass paste and remaining Curry Spice Blend. Stir to combine and cook an additional 5 minutes.
Combine quinoa and turkey mixture together in one saute pan and cook on medium heat. Add cilantro and mushrooms. Cook about 10 minutes or until most of the liquid is absorbed.
Fill each pepper half with Curry mixture and return to oven for 15 minutes.
Garnish with cilantro leaves and crushed peanuts.
Serve & Enjoy!
Notes
Red Curry Paste can usually be found in your local supermarket in the special foods section or Asian section. Lemon Grass Paste can usually be found in the produce section of your local supermarket.