Going to try to keep this simple because I have a million and one things to do… but as I mentioned on my facebook page, I have been trying to find some healthier recipes to get me back on track after the holidays. You know how it goes… beginning of the year, time to diet and make all sorts of promises to eat healthier and yadda, yadda, yadda… Well, for now I really am trying to eat better and we’re counting calories so that means a lot of my usual recipes just don’t make the cut… boo! So you may find that it takes me longer to get up new recipes as I wade through the world of “healthy recipes”, because after trying many of them I just don’t feel they are blog worthy, or even worth finishing my plate at times. Anyway, that’s where I am at and why it’s taking me so dang long!
I have made stuffed bell peppers in the past, usually with some sort of rice, and beef. Jeff claims to have hated them, so I don’t make them often, though I always enjoyed them. I figured it was time to try again however, and have been wanting to try them with quinoa for quite some time. So glad we did! They are definitely filling/satisfying with the quinoa, and the flavors were great. The recipe I was following didn’t call for any meat… afterall quinoa has a good deal of protein itself, but Jeff is usually more willing to try things if it has some meat in it lol. I think the addition of the ground turkey I used, seasoned with a bit of chili powder and smoked paprika worked really well in this. Jeff even gave them rave reviews and said I could make them often… quite the turn around I’d say.
My only issue with stuffed peppers is that I can never get them tender enough… at least not following the cooking instructions. I feel like they maybe need a headstart in the oven before stuffing them to really soften them up. Of course this just depends on your preference for texture. I don’t mind them firmer, but I think I would like them even more if they were soft. So my plan next time is to try cooking them a bit first and then finishing with the filling. As it stood, with these, I ended up cooking them probably closer to 40 minutes and there was still a good deal of crunch to the peppers, but we really didn’t want to wait any longer as it was getting late.
Quinoa & Turkey Stuffed Peppers
Makes : 6 peppers
- 6 bell peppers of your choice (make sure to pick well rounded ones that can stand up)
- 3 cups cooked quinoa
- 1/2 lb ground turkey (cooked and seasoned to taste)
- 1 roma tomato, seeded and chopped
- 1 cup corn kernels (I used frozen and thawed them in a bit of water)
- 1/2 cup black beans, rinsed and drained
- 1 small can green chiles
- 3 T. chopped cilantro
- 1/2 cup shredded pepper jack cheese
- 1/4 cup crumbled feta
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. chili powder (or more to taste)
- salt and pepper to taste
- Preheat oven to 350 and line baking pan with parchment paper.
- In a large bowl combine your stuffing ingredients.
- Cut tops off peppers, and remove seeds. Spoon stuffing in peppers.
- Bake until peppers are tender and filling is heated through, about 25-30 minutes (see note above).
Recipe adapted from Damn Delicious