Recipes

Stuffed Peppers

  • Difficulty: Easy
  • Provided by:

    Ingredients Print Recipe

  • 1 cup quinoa (or 1/2 cup quinoa and 1/2 cup bulgar wheat)
  • 2 cups chicken stock
  • 6 bell peppers (I use three green, three red)
  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 1 (14 ounce) can Ro*Tel tomatoes
  • 1 (6 ounce) can tomato paste
  • 1/2 vidalia onion, chopped
  • 4 garlic cloves, chopped
  • 1/4 cup Worcestershire sauce
  • 1/2 cup shredded Italian cheese (I used parmesan and asiago blend)
  • salt
  • pepper

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place the quinoa and chicken stock in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the turkey until evenly browned.

3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)

4. In a bowl, mix the browned turkey, cooked quinoa, 1 can Ro*Tel tomatoes, tomato paste, Worcestershire sauce, garlic, onion, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper.

5. Bake 1 hour in the preheated oven, until the peppers are tender. Sprinkle cheese on top of peppers and put back in the oven until cheese is melted.

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