Sunday, October 18, 2015

Turkey, Brown Rice Stuffed Peppers

This called for quinoa, but I'm not really a fan so we used brown rice.  It was really tasty!  I think we'll add even more veggies next go around -- corn for sure :)

2 cups low sodium chicken broth
1 cup quinoa
1Tbs olive oil
1 pound ground turkey
3 garlic cloves, minced
¼ medium onion, minced
1 tbsp chopped fresh parsley
1 tsp dried basil
salt and pepper to taste
½ cup low sodium tomato sauce, divided
1 cup low sodium chicken broth, divided
4 large sweet red bell peppers, washed
¼cup freshly grated mozzarella
¼ cup freshly grated parmesan

For the quinoa:
Over medium-high heat, bring the broth to a boil in a medium saucepan. As the broth is coming to boil, add the quinoa, then stir and cover. Reduce the heat to a simmer and steam the quinoa until the grains pop, about 10 minutes. Remove from the heat and let stand for 10 minutes. Fluff with a fork.

Preheat oven to 400°.

In a large nonstick skillet over medium high heat, cook the ground turkey in olive oil until no longer pink.

Add garlic, onion, basil and parsley to the pan. Cook for 5 minutes until the vegetables are tender. Season with salt and pepper.

Add ¼ cup of tomato sauce and ½ cup of chicken broth, mix well and simmer on low for about 5 minutes. Combine cooked quinoa and meat together.

Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish.Spoon the meat mixture into each pepper half and fill it with as much as you can. Place stuffed pepper halves on the baking dish and pour the remainder chicken broth and tomato sauce on the bottom of the pan. Cover tight with aluminum foil and bake for about 25 minutes. Top with cheeses and bake another 10 minutes

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