Oven roasted peppers filled with lean protein, veggies and an ancient grain super-food.... this is comfort food gone right
Evan's Chef Secret: carefully square off the bottom of your pepper so they sit flat on your baking sheet
Seasoned ground turkey full of vegetables... try not to snack on it before stuffing your peppers... I know, I know... it smells declicious.
Quinoa (pronounced KEEN-WAH) is an ancient grain stock full of nutrients and protein. It truly is a super-food, and is a great alternative to rice and easy to make!
Lining the baking sheet with aluminum foil makes for a quick and easy clean-up... which we're fans of.
We topped our peppers with an aged, raw milk cheddar cheese from a local New York creamery: 5 Spoke Creamery
There isn't one bite of this meal that isn't PACKED with flavor
Ingredients:
4 whole Bell Peppers (any color- we used red and green)
1/2 large Red Onion diced
1 lb Ground Turkey
1 cup cooked Quinoa (1/2 cup dry quinoa cooked in 1 cup water)
2 cloves of Garlic
1 tsp ground Fennel
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Paprika
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Garlic Powder
1 tablespoon Cooking Oil (we prefer olive, avocado, or grapeseed oil)
2 oz 5 Spoke Creamery "Tumbleweed" (optional)
Directions:
1. Preheat oven 350F
2. Cut tops and bottoms off of bell peppers, dice tops and bottoms and set aside. Remove and discard ribs and seeds
3. Prepare quinoa per package instructions
4. Heat oil in large saute pan
5. Add turkey to hot pan, add spices and brown turkey over medium high heat until cooked through
6. Remove turkey from and saute vegetables in remaining cooking oil until soft
7. Add cooked quinoa and turkey to the vegetables and mix thoroughly
8. Divide turkey mixtures and stuff empty peppers
9. Bake stuffed peppers in preheated oven for 30-35 minutes.
10. Remove from heat and set broiler on high if adding cheese. Top peppers with Tumbleweed or your favorite mozzarella and broil for 1-2 minutes or until brown and bubble.