Ingredients
-
1
-
2
-
6
-
1
-
1
-
1
-
1
-
1/2
-
4
-
1/4
-
-
-
-
-
Directions
Healthy Quinoa and Ground Turkey Stuffed Peppers,A healthy twist on stuffed peppers! I served these with mashed cauliflower – yum!,I found the recipe a tad bland, but I can see how it would go over well with a lot of people. My peppers were really small so I had almost half of the filling left over – I’m sure it would have balanced out of I’d had more capacious peppers. Overall, quite good.,can I make these ahead and freeze for a few weeks ?
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
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
Done
|
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
Done
|
Heat the Olive Oil Over Medium High Heat in a Large Sauce Pan and Saute the Garlic. |
|
5
Done
|
Add Chopped Onions and Peppers. Saute 2-3 Minutes. |
|
6
Done
|
Add the Ground Turkey, Worcestershire Sauce, Salt and Pepper to the Pan. Cook Until the Meat Is Browned. |
|
7
Done
|
Add the Tomatoes and Tomato Paste. Stir to Combine. Cook Until Most of the Liquid Is Absorbed (5 Minutes). |
|
8
Done
|
Add the Cooked Quinoa to the Meat Mixture. Stir Thoroughly. |
|
9
Done
|
Fill Each Pepper With the Mixture. Cook in Preheated Oven For 30 Minutes. |
|
10
Done
|
After 25 Minutes, Top Each Pepper With Italian Cheese. Cook Five More Minutes (cheese Will Melt and Begin to Brown). |
