I have always LOVED stuffed peppers from as long as I remember. While growing up, my mom has always made her stuffed peppers with ground turkey because it is much leaner than beef and in my opinion; it tastes so much better! Since getting married, I have slowly found a love for cooking and made stuffed peppers as my mom did with ground turkey and rice. Well, since I have been eating so much healthier and found a love for quinoa, I thought why not?! I am so glad that I decided to give this a try because it is now going to be a family favorite of ours!
Turkey & Quinoa Stuffed Peppers
6 Peppers (You may use any color.)
1 lb. of Ground Turkey
1/4 tsp. of Sea Salt
1/4 tsp. of Ground Pepper
1 cup of Quinoa
2 cups of water
1 8oz. can of tomato soup
Preheat oven to 350*F.
Put quinoa and water in a medium saucepan on high heat. When it begins to boil, reduce heat and let simmer for 20 minutes or until all water is absorbed by the quinoa.
Wash peppers, cut the tops off and remove the seeds then set aside.
Put ground turkey in a medium sized bowl then add the sea salt & ground pepper and stir. Add quinoa and mix it together with the ground turkey. Scoop the mixture into each pepper then place peppers into a glass or ceramic baking pan that will hold all 6 peppers.
With a spoon, scoop out just a little bit of tomato soup to put on top of each pepper. Add water to the remaining tomato soup in the can, stir, and dump half of it into the pan. Add more water to the tomato soup can, stir and dump some onto the peppers and into the pan. You may add more soup if you'd like more sauce with your peppers. I eyeball it because each time that I make stuffed peppers, the amount of sauce varies.
Cover peppers with a glass lid or with tin foil and bake in the oven for 90 minutes.
When finished, place a pepper on a plate or in a bowl. Use a ladle to add sauce to your pepper then enjoy!
This recipe is great to have for leftovers for lunch or dinner! If you make this recipe, let me know how it goes!
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