It’s actually really cool the endless options peppers provide. I love a good stuffed pepper and experimenting different combinations of the stuffing. It’s also one of those great meals to incorporate into your week every so often to bring together leftover fresh ingredients. Recently, I have been trying to be more conscious of adding more fiber into my diet, so this was an easy meal to make that happen.
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Ingredients:
1 pkg Quinoa
3-5 Large Bell Peppers, assorted colors
1/2 C. Sweet Corn
1/2 White Onion, chopped
1 Garlic Clove, minced
1 lb. Ground Turkey
1/2 can Pinto Beans (or Black Beans)
8 oz. Tomato Sauce
1 C. Mushrooms
8 oz. Roasted Tomatoes
Olive Oil
2 tsp. Chili Powder
3/4 tsp. Oregano
1/2 tsp Cumin
1/2 tsp Salt
1/8 tsp. Cayenne Pepper
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Directions:
1. Rinse & prepare onions and mushrooms. Cut the bell peppers in half. Place the bell peppers in a glass casserole dish sprinkled with a little olive oil.
2. In a large skillet, brown the ground turkey. In a medium saucepan, cook the quinoa per pkg directions.
3. Once the ground turkey is browned, add onions & mushrooms for 3-5 minutes. Continue to add in beans, corn, roasted tomatoes, and garlic. Slowly add in the spices until thoroughly mixed in.
4. When quinoa has fully cooked, transfer over to the skillet and allow entire mixture to cook for 5 minutes.
5. Preheat oven to 400. Take the mixture and stuff into the pepper halves. Place in oven to cook for 10-20 minutes. Top with cheese. Enjoy!!
