Stuffed Peppers with Quinoa
Course: MainDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
1 cup quinoa
2 cups chicken stock
4 bell peppers
1 tablespoon olive oil
1/2 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup Worcestershire sauce
12 ounce can diced tomatoes
4 ounce can mild diced green chiles peppers
2 ounces feta cheese
1 cup shredded mozzarella cheese
salt
pepper
Directions
- Preheat oven to 350 degrees.
- In a medium saucepan, combine quinoa and chicken stock. Bring to a boil and reduce heat, simmering 15 minutes or until all of the liquid is absorbed.
- While the quinoa is cooking, prepare the bell peppers by cutting the tops off, and removing the seeds. Cut each pepper in half. Spray a baking dish with cooking spray and place bell peppers in the dish with skin side facing up. Bake for 20 minutes or until peppers soften. Remove peppers from the oven and turn the peppers over with the inside of the pepper facing up.
- In a large saucepan, heat the olive oil over medium-high heat and saute the garlic and chopped onions 2-3 minutes or until golden.
- Add the ground turkey, Worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
- Add diced tomatoes, green chiles, and feta cheese to the pan. Mix and simmer for 5 minutes.
- Add quinoa to the ground turkey mixture and mix.
- Stuff each bell pepper with the mixture and bake for 25 minutes.
- Add mozzarella to the top of each pepper and bake for another 5 minutes until the cheese melts.
- Serve and enjoy!
Stuffed Peppers with Quinoa
Course: MainDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
30
minutesTotal time
1
hourIngredients
1 cup quinoa
2 cups chicken stock
4 bell peppers
1 tablespoon olive oil
1/2 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup Worcestershire sauce
12 ounce can diced tomatoes
4 ounce can mild diced green chiles peppers
2 ounces feta cheese
1 cup shredded mozzarella cheese
salt
pepper
Directions
- Preheat oven to 350 degrees.
- In a medium saucepan, combine quinoa and chicken stock. Bring to a boil and reduce heat, simmering 15 minutes or until all of the liquid is absorbed.
- While the quinoa is cooking, prepare the bell peppers by cutting the tops off, and removing the seeds. Cut each pepper in half. Spray a baking dish with cooking spray and place bell peppers in the dish with skin side facing up. Bake for 20 minutes or until peppers soften. Remove peppers from the oven and turn the peppers over with the inside of the pepper facing up.
- In a large saucepan, heat the olive oil over medium-high heat and saute the garlic and chopped onions 2-3 minutes or until golden.
- Add the ground turkey, Worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
- Add diced tomatoes, green chiles, and feta cheese to the pan. Mix and simmer for 5 minutes.
- Add quinoa to the ground turkey mixture and mix.
- Stuff each bell pepper with the mixture and bake for 25 minutes.
- Add mozzarella to the top of each pepper and bake for another 5 minutes until the cheese melts.
- Serve and enjoy!
