Seriously if you’re a fan of stuffed peppers and are trying to eat a little bit healthier these days you need to try this recipe. Lacks no flavor and really is a simple meal to make!
1 cup quinoa
6 bell peppers (I used three green, and used the filling for tacos later on)
1 tablespoon olive oil
1 lb ground turkey
1 (14 ounce) can diced tomatoes, drained
1/2 vidalia onion, chopped
4 garlic cloves, chopped
1/4 cup Worcestershire sauce
1/2 cup shredded cheese (I used a cheddar blend)
Preheat oven to 350 degrees.
Cook quinoa in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
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).
Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
Add chopped onions and peppers. Saute 2-3 minutes.
Add the ground turkey, cayenne pepper, salt and pepper to the pan. Cook until the meat is browned.
Add the cooked quinoa to the meat mixture. Stir together.
Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).
Tastes delicious with a Pinot Grigio or Cab!