I’ve been wanting to make stuffed peppers for a while, and since I had some bell peppers in the fridge and had just purchased quinoa yesterday, it seemed like tonight was a good idea. Although the quinoa has more carbs than I usually eat, I like the idea of enjoying it every so often. I checked out a few recipes, but most of them were more Mexican-flavored, so I did what my mom says good cooks do – made it my own.
Italian Quinoa & Turkey Stuffed Bell Peppers
Ingredients & Nutrition Info:
Preheat the oven to 400 degrees. While that’s going, get the quinoa cooking.
Saute the onions in a bit of olive oil, salt, and pepper. Add garlic. Add turkey and cook until browned. Once the quinoa is ready, add that. Finally, add half of the pasta sauce and some fresh basil, and combine.
In the mean time, while the onions and turkey are browning, cut two bell peppers lengthwise, and remove the stems and seeds. I placed a tiny bit of pasta sauce at the bottom of a lightly greased pan, just to insure the peppers wouldn’t stick/burn. Then stuff the peppers with the mixture. As you can see, they’re overflowing.
Over the pan with foil, and bake for 30 minutes. Remove foil and cook for an additional 5 minutes.
I ate 3/4 of the pepper, and the entire filling, but those of you who haven’t had WLS would probably want to have a salad or some other veggie on the side. Or, you might eat two halves, if you really have an appetite. Either way, enjoy – MANGIA!!