These are my favorite stuffed peppers to date, and I have experimented with many different kinds! Anywhere from fiesta style with brown rice, corn, and black beans all the way to chicken and pesto stuffed peppers...and they are ALL delicious but probably not as equally healthy AND delicious. Growing up, I LOVED my Southern Grandmother's comfort food...and aside from her "Hot Cakes and sausage" on Sunday mornings, her Chicken N Dumplings and Stuffed Peppers were just the best and when you ate them you felt this overwhelming warmth and, well...comfort! This recipe is my healthier approach on her stuffed peppers. Still guaranteed to be just as tasty and I know Grandma would be impressed if she were here to eat these.
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Ingredients:
1. 4 cups cooked Quinoa- OR 2 cups brown rice/2 cups Quinoa
2. 3-4 large bell peppers (brighter the color- sweeter the pepper, I prefer yellow and bright orange-red)
3. 1.25 lbs (20 oz) Lean Ground Turkey
4. Small sweet onion- chopped
5. 14.5 oz can of Petite cut tomatoes with jalapenos
6. 4 oz can of diced green chiles
7. 2 cloves of garlic- crushed
8. 1 tsp ground cumin
9. 4 oz crumbled feta
10. 1 tbs olive oil
S+P to taste!
Instructions:
(PREHEAT OVEN TO 350 DEGREES)
1. Start by cooking your quinoa and/or brown rice following the instructions on the package(s). I used a combination of both and I HIGHLY suggest it. Set aside.
2. Slice the tops off of your bell peppers, then using your fingers or a sharp paring knife trim out the ribs and seeds until peppers are clean inside and out!
3. Heat olive oil on medium heat in a medium/large saute pan. Add chopped onion and saute until translucent. Add garlic, ground turkey, and cumin. Cook, stirring often to break up the turkey and continue cooking just until the pink is gone and turkey starts to slightly brown.
4. Add the petite cut tomatoes with juice, diced green chiles, quinoa/brown rice, and feta and stir to combine. Simmer on low for 2-3 minutes until flavors come together. S+P to taste!
5. Fill your peppers firmly and mound the filling a bit at the top. Every bite needs a big spoonful of this tasty filling!
6. Place peppers in a shallow casserole or baking dish, and bake at 350 for 30-40 minutes or until peppers are tender and stuffing is hot all the way through.
7. Top with a little extra crumbled feta.
8. ENJOY.
PS, (Any leftover filling can be frozen and used later, or if you're like us- throw it in a Tupperware container and use it the next day for lunch on a salad or just by itself!)
PS, (Any leftover filling can be frozen and used later, or if you're like us- throw it in a Tupperware container and use it the next day for lunch on a salad or just by itself!)
(And if you like the spicier side of life- my other half highly suggests a good drizzle of Sriracha!)
XO.
With
a sharp paring knife and your fingers, trim out the ribs and seeds
until the pepper is clean inside. - See more at:
http://afoodcentriclife.com/turkey-and-quinoa-stuffed-bell-peppers/#sthash.U2HwJijr.dpuf
With
a sharp paring knife and your fingers, trim out the ribs and seeds
until the pepper is clean inside. - See more at:
http://afoodcentriclife.com/turkey-and-quinoa-stuffed-bell-peppers/#sthash.U2HwJijr.dpuf
With
a sharp paring knife and your fingers, trim out the ribs and seeds
until the pepper is clean inside. - See more at:
http://afoodcentriclife.com/turkey-and-quinoa-stuffed-bell-peppers/#sthash.U2HwJijr.dpuf
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