After a weekend of sinful eating, I decided it was time for Casey and me to detox with a healthy and wholesome Sunday night meal.
I have seen a lot of recipes around for stuffed peppers and it is something I have wanted to try for a while.
Usually stuffed peppers are stuffed with rice, but I tried out quinoa instead for a more filling and healthy stuffing. They turned out great!
These peppers are an awesome way to eat healthy but still feel very very full at the end of the meal! They are loaded with protein and the peppers themselves are so good for you.
Not to mention these babies are PACKED with flavor! I spiced them in a mexican way, and Casey and I had a lot of fun topping them with our favorite hot sauces.
I served the peppers with a simple side salad and it worked perfectly.
Turkey and Quinoa Stuffed Peppers
4 bell peppers, sliced in half with innards removed
Handful of cilantro, chopped plus more for serving
1 1/4 lbs extra lean ground turkey
2 garlic cloves, minced
1 medium yellow onion, chopped
1 tsp garlic powder
1 tsp cumin
1/2 tsp coriander
1/8 tsp cayenne
salt and pepper, to taste
15 oz can tomato sauce
1 cup low sodium chicken broth
1 tsp extra virgin olive oil
1 1/2 cups cooked quinoa
3/4 cup reduced fat mexican blend cheese
Preheat oven to 375. Cook quinoa according to package directions.
Heat oil in large skillet over medium heat. Add onion, garlic, salt, pepper and cook, stirring occasionally, until softened (about 5 minutes). Add turkey. Break up with a wooden spoon and cook until no longer pink, 6-8 minutes. Add tomato sauce, broth, garlic powder, cumin, coriander, cayenne, and salt and pepper to taste. Simmer for 5-10 minutes, until thickened. Stir in quinoa and cilantro. Taste and adjust seasonings.
Place pepper halves on baking sheet. Spoon mixture into peppers (as much as will fit). Top peppers with cheese. Bake for 30 minutes.
Top with chopped cilantro and serve with your favorite hot sauce.