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Tuesday, February 4, 2014

Ground Turkey & Quinoa Stuffed Peppers

Josh and I love stuffed peppers.  Since we have been in Peru I have been experimenting with different fillings and this was one of the favorites.  I made most of it up, just with what ingredients I had in the house, but I did take some advice I had read previously about how to cook the Quinoa properly (also included) and that the peppers should be boiled for 5 minutes before stuffing them.  So enjoy!  They are delicious.

How to cook Quinoa properly:

  • 1 cup raw quinoa 
  • 3/4 tsp salt
  • 2 1/2 cups water
In a strainer, rinse quinoa well. Drain. Now combine the raw quinoa with the other ingredients and bring to a boil uncovered. When it starts to boil, cover and simmer 20 minutes or until the water is absorbed and quinoa is light and fluffy. NOTE: When found in nature, quinoa has a coating of bitter-tasting saponins. These occur naturally in the quinoa to prevent insects from eating the plant. Most packaged quinoa will be pre-washed; however it is always a good idea to wash the quinoa again just in case.
Ground Turkey and Quinoa Stuffed Peppers
  • 1lb ground turkey
  • 4 large red peppers
  • 1 cup canned corn niblets
  • 1 cup chopped onion
  • 3 cloves crushed garlic
  • 1 can diced tomatoes
  • 2 tsp cumin
  • 3 tbsp Worchestershire sauce
  • 3 tbsp Italian salad dressing
  • 1 cup cooked Quinoa
  • salt and pepper to taste
  • Fresh mozzarella cheese.  Use as much as you like.  I like lots!
  • Cook Quinoa according to above recipe.  You will have extra if you use this recipe so if you don't want extra just half it.
  • in a large pan, brown ground turkey
  • add onions and cook until onions are tender
  • add in corn, garlic and diced tomatoes
  • add in cumin, worchestershire and italian dressing and salt and pepper
  • cover and simmer for about 20 minutes
  • in the meantime cut the top off the peppers and take out seeds.  Boil for 5 minutes.  Carefully remove and place upside down  so water can drain.
  • Preheat oven to 350F
  • Mix Quinoa into the turkey mixture and simmer for a couple more minutes.
  • Place the peppers on a cookie sheet (I covered mine with foil).  Fill them to the top with the turkey mixture and pack down.  Fill to the top again.  
  • Cover in mozzarella cheese.
  • Place in oven and bake for about 30 mins or until the cheese is browning and bubbly.
  • Let cool for 5 minutes, serve and enjoy!

1 comment:

  1. These peppers look delicious, a must eat! Thanks for the tips and recipe :))