Vegetarian dish, can be served as a main dish or side dish.
Quantity
0
Quantity Unit
Prep Time (minutes)
30
Cook Time (minutes)
30
Ready In (minutes)
60
Ingredients
Amount
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.
