Who said Peppers we Boring?
Stuffed Peppers with Quinoa
3 bell peppers, sliced lengthwise
1 pound ground turkey
1 tablespoon olive oil
1 onion, finely chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (16 ounce) can diced tomatoes, drained and juice reserved
1 cup chicken broth
3/4 cup quinoa
1 (14 ounce) can black beans, rinsed and drained
1 (6 ounce) package fresh spinach, or more to taste
1/2 cup shredded Mexican cheese blend
Prep time: 20 min.; Cook time 1hr 5 min.
1.Preheat oven to 375 degrees F (190 degrees C). Grease and arrange
red bell peppers in dish.
2.Roast peppers in the preheated oven until tender, about 30 minutes.
3.Heat skillet, cook ground turkey until brown, then drain.
4.Heat olive oil in a skillet over medium heat; cook and stir onion
until softened, 5 to 10 minutes. Add garlic, cumin, salt, black
pepper, and ground turkey to onion; cook and stir until fragrant,
about 1 minute more.
5.Mix tomatoes, chicken broth, and quinoa into onion mixture; cook
until quinoa is tender, about 12 minutes. Stir black beans and spinach
into quinoa mixture, adding reserved tomato juice if mixture is dry.
Spoon quinoa mixture into roasted red peppers and top with Mexican
6.Bake in the oven until cheese is melted, about 15 minutes
@_wavexpo #Wavexpo #proteincrazy