Going for a New Grain in Stuffed Peppers

I'm what the Whole Grains Council calls a "Grain-iac", and just when I thought I tried them all-I learn about a new one. Fonio is an ancient grain, some found in Egyptian tombs. It cooks quickly with a consistency like couscous. Like other whole grains, it's highly nutritious. Unlike many cereal grains, fonio is rich in the amino acids methionine and cystine. This new grain was my pick for the Stuffed Pepper Formula introduced in this month's Food Network Magazine.
 

Stuffed Peppers

(Serves 6)

Protein

6 ounce ground turkey 

In a saucepan sprayed with olive oil spray, brown, drain and set aside.

 

Vegetables

1/4 cup onions, diced

3/4 cup zucchini and celery

Saute to soften 5 minutes. 

Spices

1 tablespoon tomato paste

1 1/2 teaspoon taco seasoning

1/4 teaspoon salt

Ground pepper

Stir into vegetables and saute 1 minute.

 

 

Tomatoes

1 cup diced tomatoes in juice

Mix into pan with seasoned vegetables.

 

 

 

Legumes

Add cooked legumes.

1 cup red peas

 

 

 

Whole Grain

Add cooked whole grain.

1 cup fonio 

 

Protein

Add browned protein

Mix and heat throughout.

 

Fill peppers.

Cover with foil.

Bake at 385F for 20 minutes.

Sprinkle with grated cheese. Return to oven for 8 minutes to brown.

 

The best part of this recipe is that any protein, vegetable, spice blend, legume or whole grain can be used. This is a great way to add variety, utilize stock on hand and create your own signature pepper!