Author’s note: We originally published this article for Halloween 2014 but I’ve gotten so many requests for the recipe that we’re re-posting it to the front page for a bit.  Enjoy!  These are one of my absolute favorites!
Another Thursday in October, another spooky Halloween recipe for your culinary pleasure.  This week, I’m making peppers (orange like a pumpkin, of course) stuffed with quinoa, ground turkey, spinach, tomatoes, onion, and garlic.  These Spooky Stuffed Peppers are easy to make and  a huge crowd pleaser.  Like, huge.  Like, you can make them for a party of 20 people, no problem.  Party people also love a dinner that feels more intimate.  Being able to grab a pepper that’s just for you brings out the warm and fuzzes in everybody, even at a spectacularly spooky Halloween bash.

All you need is a bunch of orange peppers that look like mini-pumpkins and you’ll be known as the Ghost-est with the Most-est.  To the recipe…

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Photo from my Instagram @lobosworth

Spooky Stuffed Peppers

[tabgroup layout=”horizontal”] [tab title=”Ingredients”]1. 6 Orange Bell Peppers

2. 1 lb ground turkey

3. 3 cups cooked quinoa

4. 3 cloves of garlic, finely diced

5. 1 yellow onion, small chop

6. 1 cup chopped raw spinach

7. 1 cup small cherry tomatoes (or small heirlooms)

8. Big squeeze of ketchup or 3 tablespoons tomato paste

9. 3 eggs

10. Grated Pecorino Romano Cheese

11. Salt and Pepper

12. Canola Oil

[/tab] [tab title=”Procedure”]1. Oven to 350 F

2. Prepare all ingredients: chop onion, garlic, spinach, and slice off the tops of the bell peppers close to the neck.  With a small pairing knife remove the white interior skeleton of the peppers and all the seeds.  If you have a pepper that topples over very gently slice through the round bottom to create a flat surface without puncturing the bottom of the pepper.  The pepper will sit flat after doing this.

3. In a large pan, heat canola oil over medium heat.  Sauté garlic and onion for 5 minutes, then add ground turkey.  Season the turkey well with salt and pepper in the pan as you grind it up.

4. When the turkey is close to being done, but still a bit pink stir in quinoa, tomatoes, ketchup, cheese (as much as you want) and spinach and remove from the heat.  Allow the pan to cool for about 5 minutes.  The turkey will finish cooking from the residual heat and the temperature of the mix will be low enough so you can mix in the eggs without scrambling them.  Taste your mix and season with salt and pepper until it’s tasty.

5. Stir in 3 eggs (break apart the yolks in a bowl beforehand) mixing well.

6. Fill up your peppers with the mix and top with additional cheese.  Gently place peppers on a baking sheet and cook for 30 minutes.  Turn on your broiler right at the end to crisp up the tops of the peppers and serve!  [/tab] [tab title=”Notes”]Serves: 6

Difficulty: Easy/Medium

Time: 60 minutes[/tab] [/tabgroup]