It might be the presentation, but there’s something I love about stuffed peppers. Perhaps it’s the simplicity of combining vegetables, protein, carbohydrates and herbs/spices all in a compact, fun-looking dish. Or maybe it’s because there are so many ways to add to and change up the recipe. Whatever it may be, this recipe uses quinoa as it’s quality carbohydrate choice, turkey for it’s lean protein and, of course, peppers full of vitamin C. Play around with different added vegetables and spice levels to your liking!
QUINOA AND GROUND TURKEY STUFFED PEPPERS adapted from www.food.com
serves 6; prep time 15 minutes; cook time 50 minutes
ingredients
1 cup quinoa (or 1/2 cup quinoa and 1/2 cup bulgar wheat)
2 cups chicken stock (optional – low sodium and/or vegetable broth)
6 bell peppers (try a variety! green, red, yellow)
1 tablespoon olive oil
1 lb lean ground turkey
1 (14 ounce) can diced tomatoes, drained
1 (6 ounce) can tomato paste
1/2 vidalia onion, chopped
4 garlic cloves, chopped
1/4 cup Worcestershire sauce (low sodium)
1/2 cup shredded Italian cheese (or less)
optional: add in mushrooms, spinach or kale and try red or black quinoa
directions
1. Preheat oven to 350 degrees.
2. Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
3. Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the meat mixture later).
4. Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
5. Add chopped onions and peppers. Saute 2-3 minutes.
6. Add the ground turkey and worcestershire sauce to the pan. Cook until the meat is browned.
7. Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
8. Add the cooked quinoa to the meat mixture. Stir thoroughly.
9.Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
10. After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).
11. Serve immediately
“Your imagination is your preview to life’s coming attractions.” -Health Magazine
Be Well ~Meg @REJOOVwithMeg
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