Healthy Quinoa and Ground Turkey Stuffed Peppers
photo by pate g.
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
6 stuffed peppers
- Serves:
- 6
ingredients
- 1 cup quinoa (or 1/2 cup quinoa and 1/2 cup bulgar wheat)
- 2 cups chicken stock
- 6 bell peppers (I 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 (I used parmesan and asiago blend)
- salt
- pepper
directions
- Preheat oven to 350 degrees.
- 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.
- 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).
- 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, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
- Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
- Add the cooked quinoa to the meat mixture. Stir thoroughly.
- 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).
- Serve immediately :) Enjoy!
Reviews
-
Reading through the comments before hand I decided to add slightly less Worchestershire and it definetely didn't overpower, however I'm glad I didn't listen to the comment about making less filling because for me it perfectly filled six peppers. I loved this recipe and so did my whole family. 100% will make again.
see 16 more reviews
Tweaks
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This was delicious. My husband and I both enjoyed it. I didn't use tomato paste because I didn't have it on hand. I did not drain off the liquid in the canned tomatoes to keep the mixture moist. I only used one TBSP Worscestershire, but next time will try two. I missed the step about chopping the tops of the peppers into the meat mixture, but next time will do that. I did add a little fresh spinach. I started with six bell peppers, and as others said, there was a lot of the meat mixture, but I just packed it in and filled them to a rounded top to use it all. Because the meat was over the top, I omitted adding cheese at the end; instead, we sprinkled Parmesan directly onto the cooked pepper on our plate. I cooked at 375 for 45-60 min, hoping to get the bell peppers softer. (I didn't have time to blanch them up front.) They could have been softer, but they were cooked through. I will definitely make again. Thanks for the recipe and everyone's input.