Hey guys! I’m back again with another recipe walk through. I usually make stuffed bell peppers when I want an easy dinner or lunch to eat. It’s so filling because I pack it with a lot of protein and it’s also very versatile because you can play around and make changes to the ingredients.
Alright so here’s how I make turkey and quinoa stuffed bell peppers.
Ingredients:
- 6 bell peppers
- 1 pack of minced turkey
- 1/2 of a white onion, chopped
- 3 garlic cloves, minced
- 1 can of tomato sauce
- 1 cup of quinoa
- 1/2 tsp of salt and pepper
- 1/2 tbsp of red chili flakes
- Small bunch of spinach, chopped
- Small bunch of parsley leaves, minced
Directions:
- Chop the garlic cloves, onion, spinach, and parsley and put aside. Then wash and core the bell peppers. Cut approximately 1 to 2 inches off the bottom of the bell peppers (so that they sit flat) and place into a baking dish.
- Add quinoa to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy.
- Place a frying pan on medium high heat and add the minced turkey once the pan is hot. Add salt and pepper and chili flakes and break apart the turkey with a fork as its cooking. Cover the lid.
- Once the minced turkey is cooked, drain the pot and reduce the heat to a low simmer. Pour the can of tomato sauce over the turkey and mix together.
- Add the cooked quinoa and all chopped ingredients and seasonings to the pan with the minced turkey. Mix together.
- Preheat oven to 350 degrees and take tablespoon amounts of the filling to place into the bell peppers. Once each pepper is filled you can add cheese or any garnish on top of the peppers (I shredded some cheese to put on mine).
- Place foil paper over the peppers and bake for 30 minutes.
- Remove the foil paper and let it bake uncovered for another 10 to 15 minutes.
- Remove from oven and serve.
Bell peppers are pretty easy to make and like I mentioned before, it’s simple to customize it the way you like. This could easily have been vegetarian bell peppers if you chose to substitute the turkey. I actually had some filling leftover from the bell peppers, so I used the rest in the zucchini noodles post.
