Friday, June 3, 2011

How to Pack a Punch - Quinoa and Turkey Stuffed Bell Peppers

Again, shout out to my friend MR for introducing me to the wonderful world of quinoa. Such an amazing, healthy, substitute to rice. Recently, I've learned to flavor my quinoa which makes it that much more appetizing to eat! One time, MR fried it with a bit with kale, green onions and a few spices and it was SO delicious! Even cooking it in veggie/chicken stock makes a huge difference. And here LC goes again, impressing me with her newest concoction - quinoa and turkey stuffed bell peppers. Watch out, the size is deceiving ... this bell pepper sure packs a huge punch in a small package!

  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 2 tbsp Worcestershire sauce
  • 2 tbsp herb de provence (or any other seasoning you like for poultry)
  • 2 jalapenos, diced and seeded
  • 1 can diced tomatoes, drained
  • 1 lb ground turkey
  • 1 cup of quinoa
  • 2 cups of chicken broth
  • 2 tbsp lemon juice
  • Lemon zest
  • Cheese, any kind
  • Salt and pepper to taste
  • 6 bell peppers, cleaned and cored
Here's how:

Preheat oven to 375F. Cook onion and garlic until soft. Add turkey, Worcestershire sauce, herb de provence and jalapenos to pan. Slowly cook and add tomatoes and quinoa. Add salt and pepper to taste (adjust seasoning if need be). Spoon mixture into peppers and place into deep pan for baking. Add 1 cup of war water to the pan. Cover tightly with foil. Cook for 40 minutes and uncover (watch out because the steam is realllly hot!). Top with cheese and cook additional 10 minutes until melted. Voila! Fancy meal at your table - just like that.

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