Okay, back to the delicious peppers! The original recipe called for brown rice, which I chose to substitute with quinoa since it is packed with protein and deliciousness! This was my first time making it and it turned out delicious! Just beware- 2 cups of uncooked quinoa turns into like... 5 cups cooked quinoa (the recipe only calls for 2 c. cooked, so I have TONS of leftovers). Lesson learned. I also used closer to 3/4lb. ground turkey breast (make sure you get turkey breast, otherwise it is mixed with white and dark turkey meat). You could even cook another pepper (5 total?), as I had a good amount of leftover "mix".
Southwestern Stuffed Peppers
-Extra Virgin Olive Oil
-1/2 lb. Lean Ground Turkey Breast
-1 c. chopped onions
-1 T. Low-Sodium Taco Seasoning
-16 oz. Jar of Salsa
-2 c. cooked brown rice (or quinoa)
-3-4 Bell Peppers
-1 can Black Beans drained
-1/2 c. Corn
-Shredded cheese (I omitted this)
-Preheat the oven to 400 degrees. Cut the peppers in half, cut the membranes out, and lightly coat the peppers with olive oil and roast in a baking dish (9x13 worked great for 4 peppers) for 20-25 minutes (until cooked through). Remove from the oven and allow them to cool so you can handle them.
-While the peppers are roasting, cook your ground turkey and onions. Also cook/boil your quinoa or rice! Add cooked rice, black beans, corn, cooked meat, taco seasoning, and salsa into a bowl and mix.
-Spoon mixture into each half of the peppers, put them back in the baking dish, and bake for another 15-20 minutes. If you are adding cheese on top (I did not), sprinkle the top with shredded cheese right before removing from the oven!
|How mine came out :)|