Hello fellow foodies,
If you’ve looked at many of my previous recipes it’s no secret that bell peppers are a common ingredient in my home!
That being said, I saw the idea of stuffed bell peppers all over pinterest and have tried a large variety. I tweek them a little each time but haven’t always liked them. This one is always a crowd pleaser and…you guessed it…. super easy to make! 😉
Recipe:
- 4 bell peppers (cut length wise, ribs removed)
- 1/2 cup quinoa
- 1/2 pound ground turkey, browned
- 1 small onion (or half a large)
- 1 14oz Italian diced tomatoes
- 1 14oz can black beans drained and rinsed
- 1/2 lime, juiced
- 1 tbs minced garlic (3-4 cloves)
- 1 Tbs taco seasoning
- 1/2 Tbs cumin
- 1/2 Tbs olive oil
- 3/4 cup of water
- 1/2 cup of cheese (mozzarella or blend)
Preheat oven to 375.
First in a large frying pan heat up the olive oil. Add the diced onion and minced garlic. Sautee until translucent. Add in the turkey ( you can add cook or uncooked, if uncooked cook till meat is brown and drain juices).
Next add in everything but the cheese and mix together. Cover, bring to a boil, stir, switch to medium/low heat and let simmer (covered ) for 15min or until quinoa is fully cooked.
Note: You can use fire roasted tomatoes or rotel but that is too spicey for my kids so I use italian.
While the mixture is simmering I cut up the bell peppers. I prefer red or yellow bell peppers but these were the best deal 🙂 Once the peppers are ready spray a 9x13in pan and lay them across (as shown).
Lastly once the mixture is ready (quinoa fully cooked) I stuff the peppers.
After each one is filled you can sprinkle them with cheese (optional)
Cover with foil and bake for 40min
Top them off with greek yogurt and salsa, if desired, and enjoy!
They are sooooo good! You can easily make them vegan too by taking out the meat and cheese!
Happy eating,
Marks of Motherhood 