Last night I decided to try my own version of stuffed peppers. The idea was to make enough for dinner and lunch for a day or two. Check out the recipe and try it. It took about an hour for cooking and prep.
- 2 lbs ground turkey breast
- 1 cup dry quinoa
- 1 bunch kale
- 2 cups chicken stock
- 1 yellow pepper
- 1lb mushrooms
- 1 large onion
- garlic, roasted garlic
- Italian peperoncino or red pepper flakes
- olive oil
- 1 container San Marzano tomato past, puree, or cubed tomatoes
- 6 – 8 red peppers
Prep & Cooking Instructions
Preheat the oven to 425 – Begin to prepare the quinoa in the chicken stock according to the directions on the package.
Brown the turkey with 2 tbsp olive oil, roasted garlic, red pepper flakes, salt and pepper. Remove from heat and place in a separate container.
Cut the tops off the red peppers and remove the seeds, cover each one with aluminum foil, and bake for 5 – 7 minutes. Remove from the oven and let them hang out.
Dry or wet chop the onions, mushrooms, and pepper. Sauté with a couple tbsp olive oil. Combine and mix the turkey, kale, chopped vegetables, and quinoa. Add salt, pepper and spices to taste.
Stuff the peppers a lot with the mixture…like really full. Top the peppers and bake on a cookie sheet lined with parchment paper for 15 minutes.