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CILANTRO LIME TURKEY QUINOA STUFFED BELL PEPPERS
Active Time: 25 minutes
Total Time: 65 minutes
Servings: 4
Calories per Serving: 521
INGREDIENTS
INSTRUCTIONS
NOTES
*If you are gluten-sensitive, make sure that the cheese and broth you are using is gluten-free.
**One cup of uncooked quinoa usually yields 3 cups of cooked quinoa. If you are buying quinoa in bulk or would like general directions: bring one cup of quinoa with 2 cups of water or broth to a boil and then reduce to a simmer until the liquid is absorbed. Fluff quinoa with a fork and let it sit for another 5 minutes. Total time should take around 20 minutes.
*** The membranes are the white ribs attached to the seeds. I left the inedible stems on the peppers for aesthetic reasons, but you can remove it as well if you like.
source:https://www.yayforfood.com
Total Time: 65 minutes
Servings: 4
Calories per Serving: 521
INGREDIENTS
- 4 large bell peppers, cut in half lengthwise and de-seeded
- 3 cups cooked quinoa
- 1 tbsp olive oil
- ½ cup onions, diced
- 1 lb. lean ground turkey
- 1 tsp chili powder
- 1 tsp paprika
- 2 limes, juice and zest of one lime
- 1 cup (loosely packed) fresh cilantro, coarsely chopped
- 2 cups grated jalapeño monterey jack cheese, divided*
- ½ cup turkey broth (or chicken broth)
- Salt and pepper to taste
INSTRUCTIONS
- Preheat the oven to 400 degrees F. Cook quinoa according to package directions.**
- As the quinoa cooks, heat a large skillet on medium-high heat. Add the olive oil and onions, stirring occasionally until the onions begin to brown, about 2-3 minutes.
- Add in the ground turkey with the chili powder, paprika, salt, and pepper, breaking down the meat into small pieces with a heatproof spatula, until the turkey is cooked through, about 6-8 minutes.
- Combine the turkey with the cooked quinoa. Stir in the lime juice and zest, cilantro, broth, and 1 cup of cheese, allowing the cheese to melt. Taste for additional salt, pepper, or spices. Remove from heat and allow it to cool slightly while you slice each bell pepper in half lengthwise and remove the seeds and membranes.***
- Fill a large casserole dish (or roasting pan) with a shallow layer of water. Generously fill each pepper with the turkey-quinoa mixture before placing them in the dish. Cover with aluminum foil and bake for 30 minutes.
- Remove from the oven and top the stuffed peppers with the remaining cheese. Place back in the oven, uncovered, for an additional 10 minutes, until the cheese is completely melted.
- Top with additional fresh cilantro if you like. Plate and serve immediately.
NOTES
*If you are gluten-sensitive, make sure that the cheese and broth you are using is gluten-free.
**One cup of uncooked quinoa usually yields 3 cups of cooked quinoa. If you are buying quinoa in bulk or would like general directions: bring one cup of quinoa with 2 cups of water or broth to a boil and then reduce to a simmer until the liquid is absorbed. Fluff quinoa with a fork and let it sit for another 5 minutes. Total time should take around 20 minutes.
*** The membranes are the white ribs attached to the seeds. I left the inedible stems on the peppers for aesthetic reasons, but you can remove it as well if you like.
