Articles & Recipes

Peppery Turkey Casserole

September 21, 2018

With five different kinds of peppers, this dish is a testament to the depth and variety of this useful ingredient. We’ve added quinoa because it’s a nutritious complete protein. Here, we’ve stirred it in after the dish has finished cooking to make a casserole, but if you prefer, serve it on the side.

Ingredients Makes 8 servings

1 tbsp olive oil 15 mL
2 onions, finely chopped 2
4 cloves garlic, minced 4
2 tsp dried oregano, crumbled 10 mL
1⁄2 tsp cracked black peppercorns 2 mL
1 cup dry white wine 250 mL
1 can (14 oz/398 mL) diced tomatoes, including juice 1
2 cups chicken or turkey stock 500 mL
Sea salt, optional
11⁄2 lbs bone-in turkey breast, skin removed, cut into 1⁄2-inch (1 cm) cubes (about 21⁄2 cups/625 mL) 750 g
2 tsp sweet paprika, dissolved in 2 tbsp (30 mL) water 10 mL
1 jalapeño pepper, finely chopped 1
2 green bell peppers, diced 2
1 roasted red bell pepper, diced 1
3 cups water 750 mL
11⁄2 cups cups quinoa, rinsed (see Tip) 375 mL


  • Medium to large (31⁄2 to 5 quart) slow cooker
If you have difficulty digesting grains, soak your quinoa overnight in plenty of water, preferably with a tbsp (15 mL) of apple cider vinegar. Drain and rinse thoroughly before using. You can also use sprouted quinoa, which is available in natural foods stores.


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