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Turkey Quinoa & MORE Stuffed Bell Peppers

Serves: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes

Grocery List:

  • 6 bell peppers, tops cut off, stemmed and seeded
  • 3 cups cooked quinoa
  • 1- 97% fat-free Turkey meat
  • 4 oz. can green chiles
  • 1 cup corn
  • 1/2 cup diced tomatoes
  • 1/2 cup canned black beans, drained and rinsed
  • 3/4 cup favorite cheese (pepperjack, colby jack, white cheddar all be great)
  • 1/4 cup crumbled feta
  • 2-3 Tablespoons fresh cilantro, chopped
  • 1 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1 can of tomato sauce
  • Salt and pepper, to taste

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Spray a 9X13 pan with cooking spray, or line with parchment paper. Put bell peppers into pan.
  3. Cook the quinoa in small pot and turkey in a pan.
  4. In a large bowl, combine all remaining ingredients.
  5. Spoon fill each pepper with the contents of the bowl and top with the cooked quinoa and turkey.
  6. Lightly coat the top with the tomato sauce. — Don’t use it all, save 4 tablespoons (See #8)
  7. Bake (open side up) until peppers are tender and filling is warm throughout, about 30 minutes.
  8. I like to reapply the top of each stuffed bell pepper with the last bit of tomato sauce.
  9. Finish off by sprinkling on some cheese and serve immediately.

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