Quinoa and Turkey Stuffed Peppers

I was once told that red bell peppers have more vitamin C than an orange does!

Now, whether that’s true or not, I still try and incorporate red bell peppers into my weeknight meals at least once a week. It’s a very versatile ingredient to work with, but I have to make sure that the hubby will like it as well. 🙄 This recipe is super easy and convenient because I loveeeeeee having leftovers for lunch the next day!

 

Ingredients :

  • 6 red bell peppers
  • 1/2 cup of quinoa (I used quinoa and brown rice microwaveable rice – any brand will work)
  • 1 large white onion
  • 3 cloves large garlic
  • 1/2 cup ground turkey
  • 1 can green chilis
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1 can diced tomatoes
  • salt and pepper to taste
  • sharp cheddar cheese

Directions :

  1. Preheat oven to 375°
  2. Cook onions until translucent and then add the garlic
  3. Add the turkey and cook until browned. Then add green chilis, cumin, garlic powder, onion powder, chili powder, and salt and pepper
  4. Slowly add in diced tomatoes and mix until well combined. Cook quinoa (either microwaveable or stove top according to package directions) and combine in mixture
  5. Spoon mixture into the red bell peppers and fill to top
  6. Cook for about 25-30 minutes until peppers are soft to touch

I added sharp cheddar cheese on top and broiled them for about 5 more minutes and then served 😋

 

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