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Healthy Quinoa And Ground Turkey Stuffed

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Ingredients

Adjust Servings:
1 cup quinoa (or 1/2 cup quinoa and 1/2 cup bulgar wheat)
2 cups chicken stock
6 bell peppers (use three green, three red)
1 tablespoon olive oil
1 lb 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
1/2 cup shredded italian cheese (used parmesan and asiago blend)
salt
pepper

Nutritional information

339.7
Calories
100 g
Calories From Fat
11.2 g
Total Fat
2.4 g
Saturated Fat
54.6 mg
Cholesterol
505.3 mg
Sodium
38.2 g
Carbs
6.2 g
Dietary Fiber
10.9 g
Sugars
24 g
Protein
422g
Serving Size

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Healthy Quinoa And Ground Turkey Stuffed

Features:
    Cuisine:

    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.

    • 85 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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).

    11
    Done

    Serve Immediately :) Enjoy!

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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