Southwest Stuffed Bell Peppers with Quinoa & Turkey Sausage
A delicious and easy meal, perfectly made from a few leftovers or on the fly!
Ingredients
- 6 Sweet Red Peppers
- 1 cup quinoa (dry)
- 1 cup water
- 1 lb ground turkey sausage
- 1 cup chicken broth
- 1 medium onion
- 1 jalapeno (could omit if too spicy!)
- 1 cup cooked black beans
- 1 cup corn, frozen
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- salt & pepper to taste
- 2 tbsp cilantro, chopped
Instructions
- Preheat oven to 400 degrees.
- Remove tops & seeds from the bell peppers. Slice the edible portion of the tops off, and chop. This will be added to the frying pan later. Slice the bottoms off the peppers, to make them flat so they will stand upright in the glass pan (see photos). But don't cut into the interior of the pepper. Don't want the goodness leaking out!
- Begin cooking ground turkey over medium heat until fully cooked through, and no pink remains.
- While the turkey is cooking. Add 1 cup of dry quinoa with 2 cups of fluid (1 cup water & 1 cup broth). Bring to a boil, and once boiling, reduce the heat to low, and cover. Cook for 15 minutes. At the 15 minute mark, turn the heat off, but leave the pot on the burner, and the lid on. Let steam for 5 minutes more for fluffy quinoa.
- While the turkey is cooking, chop the medium onion, and add to the pan with the cooked turkey.
- Add the seasonings to the turkey and then the chopped jalapeno peppers, tops of the red bell pepper, and onion. Continue cooking until onions are translucent and bell pepper is soft.
- In a separate bowl, mix together the cooked quinoa, and the turkey & vegetable mixture, with 1 cup of shredded cheese.
- Place the hollowed bell pepper in an oven safe dish, and fill each pepper with the grain & meat mixture. Once each pepper is filled, top with additional shredded cheese.
- Cook for 35 minutes or until peppers are tender. Garnish with chopped cilantro for serving.