Healthy Quinoa and Ground Turkey Stuffed Peppers

Name: Healthy Quinoa and Ground Turkey Stuffed Peppers
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 stuffed peppers, 6 serving(s)
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

Community Pick

Submitted by likethebird

"A healthy twist on stuffed peppers! I served these with mashed cauliflower - yum!"

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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!

Questions & Replies

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

Bleecker S.

Reviews

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.

Robin T.
Family loved this dish and it is a simple dish to make.
MelRose
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.

Mia R.
Delicious and simple! Used Italian turkey sausage to add a little heat. Will definitely be making this again and again.

mlshavlin
Definitely a keeper. After reading the reviews I did reduce the Worcestershire sauce & glad I did. I also included chopped fresh spinach. When I make it again I might change it up a little to spice it up a little by adding cumin & maybe chopped green chilis and use Mexican style cheese. But it was great as it was. Again definitely a keeper.

Virginia P.