With the bounty of veggies coming from the farm this time of year, I had a plethora of peppers to eat! (Ya, I just used the word plethora! I try to use it whenever I can!) I decided to stuff a few and call it dinner! So to make it nice and healthy, cause that’s the way I roll, I settled on lean ground turkey and quinoa with which to stuff said peppers. 🙂 And so here is what I did:
Ingredients:
- 1 lb. lean ground turkey
- 2-3 cloves of garlic
- 1/2 C. chopped onion
- 1 tsp. cumin
- 1 tsp. paprika
- 1 T. chili powder
- 1/4 t. chipotle chili powder (or cayenne pepper, just something to add a teensy bit of heat)
- salt and pepper to taste
- 3 large bell peppers (any color will do), washed
- 1 C. chicken broth (divided)
- 1/2 c. tomato sauce
- 1 1/2 C. cooked quinoa (follow instructions on package – I cooked mine in broth)
- 1/4 C. reduced fat shredded cheddar cheese
Directions:
Heat oven to 400°. Spray a large skillet with cooking spray and heat over medium heat. Add onion and garlic to the pan and saute about 2 minutes. Add ground turkey. Season with sea salt, cumin, paprika, chili powder and chipotle and brown meat until cooked through completely. Add tomato sauce and 1/2 C. chicken broth, mix well and simmer on low for about 5 minutes. Mix in cooked quinoa and remove from heat.
Cut the bell peppers in half lengthwise and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it as full as you can. Place all of the pepper halves in the baking dish, and pour the remainder of the broth into the bottom of the pan. Cover tightly with aluminum foil and bake for about 35 minutes. With last five minutes, remove foil, top with cheddar cheese and return to oven until cheese is melted.
We liked ours topped with a little homemade salsa. Good stuff! (get it…”stuff”) 🙂
Nutritional Info per pepper half:Â
Calories: 242, Fat: 8 g., Carbs: 23 g., Protein: 21 g., Fiber: 3 g.
