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Recipes - Quinoa Stuffed Bell Peppers Recipe

Recipe Name

Quinoa Stuffed Bell Peppers

Submitted by

nycie

Recipe Description

Vegetarian dish, can be served as a main dish or side dish.

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	30	Cook Time (minutes)	30	Ready In (minutes)	60

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Ingredients
Amt.	Measure	Ingredient



1	cup	quinoa, organic, rinsed well
2	cups	chicken broth, low sodium, and fat free
6	small	Assorted Peppers (red, green, yellow)
1	medium (2-1/2" dia)	Onion, chopped
1	cup, pieces or slices	raw sliced mushrooms
2	tablespoons	butter
2	cans (14 oz), ready-to-serve	Tomatoes, canned, organic - drained
2	cloves	garlic crushed
1	cup, shredded	Cheese, mozzarella, low sodium fat free
12	ounces	Herdez salsa (homemade is best)
1	pound	ground turkey
2	tablespoons	Dry Sherry

Steps

Sequence	Step

1	Pre-heat oven to 325 degrees. Cook quinoa following package directions, using substituting the chicken broth for the water. Prepare your bell peppers for stuffing, by washing, cutting off the tops and removing the seeds and viens; set aside.
2	In a large skill, cook ground turkey until done and drain; transfer the turkey to a large bowl and set aside.
3	Add butter to the skillet and saute the onion and mushrooms. Add the coarsley diced tomatoes (reserving the juice). Add crushed garlic and Mexican salsa. Cook over medium heat for 10 minutes. Add the sherry and simmer 10 more minutes. Fold in Quinoa and half of the mozzarella cheese. Season with sea salt and pepper to taste.
4	Place peppers in a baking dish , filling each with the quinoa mixture and sprinkle with the remaining mozzarella cheese. pour the reserved tomato juice into the dish surrounding the peppers. Cover dish with aluminum foil, being careful not to have it lying directly on the cheese, and bake for 25 - 30 minutes. Remove foil and place peppers under the broiler long enough to brown the tops of peppers.

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