I found this recipe while looking through one of my mom’s magazines and thought it was different. I’m used to making traditional stuffed peppers using rice and beef; but this was different and something I wanted to try. My husband was a little hesitant to try it, I think quinoa scares him, but he ate 2 halves and took leftovers for lunch today. It was really good and a nice change from rice and beef stuffed peppers. It’s a lot of steps, but trust me, it’s worth it!!!!
1 can (14.5 oz) diced tomatoes, undrained
1 cup water
½ cup quinoa, rinsed
4 large green peppers
¾ lb ground turkey
1 large onion, finely chopped
3 garlic cloves, minced
3 tsp dried parsley flakes
2 tsp paprika
½ tsp salt
¼ tsp crushed red pepper flakes
¼ tsp ground pepper
2 cans (8 oz each) no-salt-added tomato sauce, divided
¾ cup frozen corn, thawed
½ cup shredded reduced-fat cheddar cheese
Drain tomatoes reserving juice and set aside. In a small saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa. Reduce heat and simmer uncovered for 15-20 minutes or until all the liquid is absorbed.
Meanwhile, cut peppers in half lengthwise and remove seeds.
In a large skillet, cook the turkey, onions, garlic, parsley, paprika, salt, red pepper and pepper over medium heat until meat is no longer pink. Drain any excess juices and fat. Stir in one can of tomato sauce, corn and quinoa and tomatoes. Heat thoroughly over medium heat.
Spoon the stuffing mixture into the pepper halves. Place in a 13×9 in baking dish coated with cooking spray. Combine the reserved tomato juice and the remaining can of tomato sauce; pour over peppers.
Bake at 350 degrees for 30-35 or until peppers are tender. Sprinkle with cheese and bake an additional 5 minutes or until cheese is melted.
Recipe adapted from Taste of Home Healthy Cooking Magazine