Thursday, February 1, 2018

Turkey & Quinoa Stuffed Peppers

Happy Thursday, everyone!  I made these healthy stuffed peppers last week and posted them on my Instagram.  I had a bunch of messages asking for the recipe so I wanted to share it here!  We usually eat pretty healthy throughout the week, or at least try to, so hopefully this will help inspire others as well.  I wanted to start sharing more about healthy food that we eat because I know that a lot of people, myself included, struggle with what to eat when they decide they want to start eating cleaner.  So with that being said, today kicks off a new series: Healthy Eats!  Every Thursday, I will be here to share recipes, inspiration, guidance, and all of the ins and outs to what our family does to be healthier on a daily basis.  
These were so amazingly good!  This was my first time cooking with quinoa and I have to say, I really enjoyed it.  I have used brown rice for my stuffed peppers in the past but the quinoa made for a much lighter and healthier option.  This recipe made a pretty good amount so it was easy for us to use this as a meal prep option.  I am a big fan of meal prepping to not only save time with lunches but to help keep us on track with our diets.  Summer is coming!!!

Ingredients:
3 bell peppers
1 package ground turkey
1/2 white onion
1 poblano pepper
1 cup quinoa
15 oz can crushed tomatoes
15 oz can black beans
1/2 cup chopped cilantro
1 lime
Monterey Jack cheese (for topping)

Directions:
Preheat oven to 400.  Cut pepper down the center and clean out seeds and ribs.  Rub olive oil on the inside, season with salt and pepper, and bake in the oven for about 5-10 minutes to soften.
While those are baking, dice onion and poblano pepper.
(Side note: you may have seen on my Instagram stories the other day that a poblano pepper once burned my hands!  Apparently there is something in poblano peppers that will make your skin burn if you touch it.  Save yourself the discomfort and put a Ziplock bag over your hand while you are dicing it!)

Drizzle a little olive oil in a pan and cook the onion and poblano for a few minutes until slightly softened.  Add in ground turkey, season with salt and pepper, and cook until no longer pink.  
While that is cooking, cook 1 cup of quinoa according to directions on the package.   When the quinoa is finished, add it to the ground turkey along with the black beans, cilantro, and juice from the lime. 
I wanted to insert a picture here ^ before adding the tomatoes to note that you can stop here if tomatoes aren't your thing!  This mix is actually really good the way it is and would be a great meal prep option without the peppers.
But if tomatoes are your thing, go ahead and add those here.
Stuff the peppers, sprinkle Monterey Jack cheese (or whatever cheese strikes your fancy), and put back in the oven for about 10 minutes. 
These came out so good, you guys!  My husband wasn't super excited that I was making these but once he tried them, he actually really liked them.  I think that the cilantro and lime make all the difference compared to the more traditional version of stuffed peppers I had made in the past.

This recipe made quite a bit of stuffing to go in the peppers.  I had some left over so you could probably add one more pepper to this if you want.  Also, I didn't use the entire cup of quinoa in this.  I plan on using what is left for eggs and avocado tomorrow morning for breakfast!

Some other alternatives to this recipe: corn, jalapeƱo, red pepper, rice instead of quinoa, beef instead of turkey, etc.

SHARE:

No comments

Post a Comment

© Home with the Hoovers. All rights reserved.
BLOGGER TEMPLATE MADE BY pipdig