This recipe for quinoa and ground turkey stuffed peppers is a healthier that the old standard stuffed bell peppers.
1 cup quinoa
2 cups chicken stock
6 bell peppers of assorted colors
1 tablespoon olive oil
4 garlic cloves, chopped
½ Vidalia onion, chopped
1 pound ground turkey
¼ cup Worcestershire sauce
Salt and pepper to taste
1 can (14 ounces) diced tomatoes, drained
1 can (6 ounces) tomato paste
½ cup shredded Italian cheese blend
In saucepan, combine quinoa and chicken stock. Bring to a boil, cover and reduce heat to simmer 15 to 17 minutes until all of the liquid is absorbed.
Meanwhile, cut tops off bell peppers, remove seeds and set peppers aside in a 13-by-9-inch baking dish coated with vegetable oil spray. Chop reserved pepper tops (discard stems) and reserve.
Preheat oven to 350 degrees.
In sauté pan, over medium-high heat, heat olive oil and add chopped garlic, onion and chopped peppers. Sauté 2 to 3 minutes.
Add ground turkey, Worcestershire sauce, salt and pepper to pan. Cook until meat is browned.
Add tomatoes and tomato paste. Stir to combine. Cook until most of liquid is absorbed, about 5 minutes.
Add cooked quinoa to meat mixture. Stir thoroughly.
Fill each pepper with the mixture. Bake in preheated over 25 minutes. Top each pepper with cheese and return to oven to bake 5 more minutes until cheese melts and browns.
Note: For more thoroughly cooked peppers, cover pan with aluminum foil during initial baking period. Uncover and add cheese. Bake 5 minutes to brown.