QUINOA AND TURKEY STUFFED PEPPERS

 

I’m not sure if I spent more time cooking or photographing this meal — but hope you guys enjoy both. I came up with this recipe while cooking in my tiny Fordham dorm — its simple, healthy, and relatively quick to make.

PREP TIME: 30 MIN

COOK: ~ 1 HOUR

 

NEED:

• 6 large peppers
• 2 large onions
• 4 large tomatoes
• 1/2 head of garlic
• 3 lbs of ground turkey
• 3 cups of quinoa
• salt
• fresh ground pepper
• crushed chili pepper flakes
• oregano
• pepper jack cheese

 

PREP:

1. Chop onions, tomatoes & garlic — I prefer to slice the garlic but you can mince it instead.
2. Wash and cut tops off of peppers, scoop out the middle flesh and seeds.

 

COOK:

1. Preheat oven to 325 degrees.
2. Cook the quinoa (two parts water for one part of grain) and place in a large mixing bowl (follow directions on the box of quinoa!).
3. Next, put olive oil in large pan and heat on medium-high fire. Once oil is heated add sliced garlic & crushed chili pepper flakes and allow garlic to brown slightly.

1. Then add ground turkey to the pan. You can do two separate batches if needed. Put heat on high.
2. Add salt and pepper to the mixture as you go. I don’t measure, I taste it along the way to see what is needed.
3. Once turkey goes from pink to light brown add onions, more olive oil & spices.
4. Add tomatoes and let cook down until turkey is nice and browned.

1. Next, add turkey to the bow of quinoa and mix.
2. Stuff the peppers with the quinoa & turkey mix then add cheese on top — no such thing as too much cheese.
3. Bake for 1 hour or until peppers look cooked!
4. Enjoy!

Any extra stuffing can be eaten alone for a meal or cooked with an egg for breakfast! You can also freeze any/all of the stuffed peppers and thaw and eat another time.

XO,

L