Healthy Quinoa and Ground Turkey Stuffed Peppers
My mouth is literally watering as I write this post. This is a delicious and healthy recipe that I have been using for a while. I usually tweak it slightly everytime I make it but the foundation remains the same. These are super easy to make and super healthy as well! Plan on making 1 pepper per person as they hold a lot more than it would seem.
What you need for 4 people:
4 Bell Peppers – Med-Large
1 Cup Uncooked Quinoa
3/4 Cup Vegetable Stock (optional)
3/4 Cup Water
500g Lean Ground Turkey
1/2 Purple Onion
1/2 Cup Cumbled Feta Cheese (optional)
1-2 Cups of Chopped Veggies – You can use whichever you would like. I tend to use a combination of cucumber, cherry tomato, spinach, kale, brocoli, olives, sundried tomatoes and beets.
2 Tbsp Olive Oil
3 Tbsp Balsalmic Vinegar
Sea Salt, Pepper, Minced Garlic, Oregano and any other spices you may like.
1. Preheat the oven to 350 degrees – or prep your barbecue if that is your preference!
2. Start by cooking the quinoa on the stovetop or in your rice cooker. The ratio for cooking quinoa is typically 1:1.5 (quinoa:liquid) I like to combine water and vegetable stock half and half to add some zing to the quinoa.
3. Add a very light sprinkle of olive oil to your frying pan, add the purple onion and cook until fragrant. Now add the 500g of lean ground turkey and allow to fully cook. Spice the turkey as desired. I prefer a conbination of minced garlic, oregano, sea salt and pepper.
4. While the quinoa and turkey are cooking, chop your veggies and hollow out the peppers. The trick to a good hollow is to using a small, sharp knife to cut around the top about 1 inch in radius from the stem and pull it straight out once it has been cut in a full circle. Use the knife to trim any loose bits from the inside and turn it over to get rid of the seeds. Place the chopped veggies into a large bowl.
5. Once the quinoa and turkey are both fully cooked (ie no pink in the turkey and the quinoa is sprouted), add them to your large bowl that is full of veggies. Add the olive oil and balsalmic vinegar and sprinkle sea salt and pepper to taste. Turn until well mixed.
6. Using a medium sized spoon, fill the empty peppers with your mixture until they are almost full. Add a layer of feta cheese to the top for those who are keen for some cheesy goodness!
7. Wrap the combination in tin foil (shiny side in :)) and place them in the oven or on your barbeque for 15-20 mins.
8. EAT! Mmmmmmmmmmm!