Healthy Quinoa and Ground Turkey Stuffed Peppers

"A healthy twist on stuffed peppers! I served these with mashed cauliflower - yum!"
 
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photo by pate g. photo by pate g.
photo by pate g.
photo by Julie G. photo by Julie G.
photo by MelRose photo by MelRose
photo by pate g. photo by pate g.
photo by pate g. photo by pate g.
Ready In:
1hr 5mins
Ingredients:
13
Yields:
6 stuffed peppers
Serves:
6
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ingredients

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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!

Questions & Replies

  1. can I make these ahead and freeze for a few weeks ?
     
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Reviews

  1. Good - easy - delicious recipe! I highly recommend steaming the peppers before you stuff them. Also I added goat cheese to the center of mine and it was fantastic. Next time I make them, I will either omit or reduce the worcestershire sauce.
     
  2. Family loved this dish and it is a simple dish to make.
     
    • Review photo by MelRose
  3. 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.
     
  4. Delicious and simple! Used Italian turkey sausage to add a little heat. Will definitely be making this again and again.
     
  5. 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.
     
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Tweaks

  1. 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.
     
  2. I added spinach to the meat mixture and it turned out great! I will make this again.
     
  3. 5 stars because i screwed it up and it still was very delicious!! used water instead of chicken broth and under shot the amount of tomato and pepper....with those changes, next time it will only be better!
     

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