Tuesday, June 26

Turkey & Quinoa Stuffed Peppers

I love having friends over for dinner during the week, but it can be tricky to cook something that's exciting and still weeknight-friendly. I usually opt for some type of lovable comfort food, such as these stuffed peppers, that can incorporate leftovers from previous meals. This version uses ground turkey, cooked quinoa, and a Southwestern spice blend for a filling that comes together in minutes. I assemble the peppers ahead of time (could even be done the night before and kept in the fridge) and then pop them in the oven when guests arrive. The peppers get soft, the cheese melts, and your whole house smells good. It's a great way to entertain on a weeknight, and you can even make double so that you can have them for dinner or lunch the following day.

Turkey & Quinoa Stuffed Peppers:

  • Heat 1 tbsp. olive oil in a skillet and add in 1 diced onion.
  • Cook onion for 5-7 minutes, or until soft, then add in 1/2 lb. ground turkey.*
  • Use the back of a spoon to break up the turkey into pieces and let brown for about 4-5 minutes.
  • Turn off the heat and stir in 1 1/2 c. cooked quinoa, 1 tsp. paprika, 1 tsp. chili powder, 1 tsp. ground cumin, 1 pinch of cayenne pepper, and salt.**
  • Meanwhile, slice 3-4 large bell peppers in half and pull out the seeds and ribs.
  • Arrange peppers, cut side up, on a baking sheet and spoon the turkey mixture into each one.
  • Top with a handful of grated Monterey Jack cheese and bake in a 375F oven for 35-45 minutes, or until peppers are soft and cheese is bubbling.
  • Let cool slightly, then serve.

Serves three-four
*I used dark meat because it's less dry and has more flavor.
**Or substitute your favorite Mexican spice blend.