So, I recently bought a condo and am now trying to get back into the swing of cooking, writing, working and getting back to a routine.  I am also trying to learn the ways of my new kitchen with an island (my favorite thing) and an electric stove/oven.  I have never used an electric stove, its alien to me and it’s a bit confusing with its fancy buttons and things.  That said, I am slowly getting the hang of it and it’s not bad at all.   I did already make the Double Chocolate Chip Banana Bran Muffins, which turned out perfectly.

In addition to the changes in my life one of my good friends, Kerry had a little (actually big) change in hers with her condo being struck by lightning, for real!  While they are working on rebuilding her home, I have offered up mine so we are in a 40-something roommate situation, which for us is actually quite good as we both like to cook.  I think this is going to be great, especially for me so I can write even more and perhaps create a new series of posts called the “Roommate Cooking Series”.  What do you think?

This past week, Kerry made Bethenny Frankel’s Stuffed Peppers with a few substitutions and interpretations for dinner.  While I am seriously not a fan of this woman – she is ruining the wine industry as far as I am concerned with horribly disgusting wine, I do have to say I loved these stuffed peppers.


Quinoa & Turkey Stuffed Peppers


Stuffed Peppers
Cook/Prep Time 1 hour – serves 6
We made 4 peppers so there was lots of left over stuffing, which tastes great on its own


6 peppers (cut off top and bottom and use them)
1 pound turkey meat
1 cup quinoa
½ large onion
2 cups tomato sauce
1.5 tsp garlic salt
2 tsp tabasco or hot sauce
1 tsp salt
1 tsp pepper
1 tsp chili powder
2 tsp thyme
1/3 cup feta cheese
2 tablespoon toasted pine nuts
Parsley for garnish if desired


Preheat oven to 400 degrees. Cook quinoa per directions. Crumble turkey meat with wooden spoon over medium heat. While turkey meat is cooking, chop the tops and bottoms of peppers into pieces and combine with chopped onion, garlic salt and tomato sauce. Sauté over medium heat and add remaining ingredients except the feta and pine nuts.

We added lots more feta and pine nuts

Combine the above with cooked turkey, quinoa, pine nuts and feta cheese (save a small amount of feta to sprinkle on top later on).  We added a lot.

Remove the inside of the peppers. Portion the mixture into each of the peppers and place them on a baking sheet. Top with feta cheese. Bake for 30 minutes.

This dish is really tasty, healthy(ish) and tasted even better the next day.