Stuffed peppers with turkey, quinoa, spinach, and mushrooms (Gemista) from Sea Salt and Honey: Celebrating the Food of Kardamili in 100 Sun-Drenched Recipes: A New Greek Cookbook (page 189) by Nicholas Tsakiris and Chloe Tsakiris and Olivia Tsakiris

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Notes about this recipe

  • julesamomof2 on March 23, 2022

    These were decent stuffed peppers, fairly healthy as long as using lower fat ground turkey. I changed up the order in which I added the ingredients just based on my estimation of how quickly they would be done in an American kitchen. I did not have the berbere spice mix (or really anything close to creating one) so I just added more cumin, chili powder and oregano and it seemed fine. Probably not a repeat just because they were nothing special and there are other recipes to try.

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