I admit, I’m not a huge fan of leftovers. But last night I cooked up a lot of extra lean ground turkey & quinoa. And I couldn’t wait to use these beautiful peppers I bought at the farmer’s market…. so dinner was born!
1 cup of quinoa, soaked and cooked according to package directions
1 tbl olive oil
1/2 of a medium sized zucchini, cut in slices and then quartered
1/2 of one large onion, diced
2 cloves of garlic, minced
1 lb of lean ground white meat turkey
1 c of crushed tomatoes
1/4 cup Worcestershire’s sauce
Salt and pepper to taste
3 large bell peppers
Cook your quinoa according to package directions and set aside.
In a skillet over medium heat, add your olive oil. Once hot, add your zucchini. Cook for about 5-7 minutes or until fork tender then add the onions and cook until translucent. Add the garlic. Cook for 1-2 minutes. Then add the turkey. Cook until no longer pink. Then add the tomatoes & Worcestershire’s sauce. Season with salt and pepper. Mix in 1/2 of the quinoa to the meat mixture (or more if you like). Remove from the heat.
Meanwhile, wash and cut your peppers in half. Remove the membrane and seeds carefully. Spray a glass 13×9 pan with non stick spray and set aside. Take the meat/quinoa mixture and stuff the pepper cavity carefully. Then place the pepper in the baking pan. Repeat until all of the peppers are filled. Now you can top each pepper with additional tomato sauce or a sprinkle of cheese (optional). I didn’t do either tonight.
Bake in a preheated oven at 350 degrees for about 25-30 minutes. OR you can prepare ahead of time, cover and refrigerate. Baking will then take 45 minutes or so to reheat. Is served with mashed sweet potatoes.
— Knead to Cook