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Categories:
quinoa chicken onion green bell pepper garlic olive oil ground turkey fresh parsley Italian seasoning red pepper basil salt tomato sauce bell peppers Italian cheese
Viewed: 33 - Published at: 6 years agoIngredients
- 3/4 cups Quinoa
- 1- 1/2 cup Chicken Stock
- 1 whole Onion, Chopped
- 1/2 whole Green Bell Pepper, Chopped
- 2 cloves Garlic, Chopped
- 1 Tablespoon Olive Oil (or So)
- 3/4 pounds Ground Turkey, Extra Lean
- 1/2 cups Fresh Parsley, Chopped
- 3 teaspoons Italian Seasoning (more If You Prefer)
- 1 teaspoon Red Pepper Flakes
- 8 whole Basil Leaves, Chopped
- 1 teaspoon Salt And Pepper, to taste
- 12 ounces, fluid Tomato Sauce
- 4 whole Bell Peppers, Any Color
- 1/2 cups Italian Cheese Blend
Method
- Preheat oven to 350F.
- Cook 3/4 cups quinoa in 1 1/2 cups chicken stock.
- Bring stock to a boil, add in quinoa.
- Let simmer until all liquid is absorbed.
- Chop onion, green bell pepper, and garlic.
- Saute in olive oil over medium heat for about 5 minutes.
- Add in ground turkey.
- Brown meat (about 6 minutes or so).
- Once meat is brown, add quinoa, tomato sauce, spices, parsley, basil, and salt and pepper.
- Mix together.
- Let simmer for about 5 minutes.
- While stuffing is simmering, bring a large pot of salted water to a boil.
- Dunk each bell pepper in boiling water for about two minutes.
- This will brighten the color and is supposed to enhance the flavor.
- Carefully remove peppers from water.
- Let cool, then chop off the top and clean out the inside of the peppers.
- I like to mix the cheese into the peppers while they are simmering, but you can choose to just sprinkle it on top at the end.
- Stuff each pepper with quinoa mixture.
- Bake in a glass pyrex for about 15 minutes.
- **This recipe won the Dallas Semi-Final Cook Off for the Aetna Healthy Food Fight in October 2011.
- It will be competing for the grand prize in NYC in December 2011!
- **
