My go-to stuffed pepper recipe that reheats beautifully, making it the perfect dish for Sunday meal prep!
- 1/2 cup quinoa, uncooked
- 1 cup water
- 4 large green peppers
- 1 tablespoon extra-virgin olive oil
- 1/2 an onion
- 1 garlic clove, minced
- 1/2 pound ground turkey
- 1/2 can black beans
- 1/2 can corn
- 1/2 can green chiles
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon ground cumin
- Salt and pepper, to taste
- 1 cup reduced-fat Mozzarella, shredded
- Preheat oven to 350 degrees Fahrenheit.
- First, rinse quinoa in cold water in a colander. Now place quinoa and 1 cup water in medium saucepan and bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes. Remove from heat and set aside.
- Cut a hole in the top of each pepper and gut the insides. You want the hole to be large enough that you can comfortably fit a spoon inside to fill them later, but not so large that they’re fall apart. Use your best judgment – I have faith in you.
- In a large pot, place peppers inside and fill with cold water just enough to cover the tops of the peppers. Bring to a boil over high heat – boil for 5 minutes. Remove from heat and drain. Use tongs to carefully remove peppers from pot and place in 8-inch glass square pan. Make sure all the water is drained out of the inside of the peppers!
- In a large saucepan, heat olive oil over medium-high heat. Add onions and garlic and sauté for 5 minutes.
- Add ground turkey and heat until no longer pink and slightly browned.
- Add black beans, corn, green chiles and quinoa. Mix well. Now add crushed red pepper, cumin, salt and pepper and continue heating mixture for another 5 minutes.
- Remove from heat and begin spooning mixture into peppers. Pack it in there as much as you can and don’t be afraid to over-stuff them a little. If some spills into the baking dish, don’t fret – you can try to spoon the runaways back into the peppers, but if they stay in the bottom of the dish the world won’t end. I promise.
- Cover with foil and bake for 20 minutes. Remove foil and cover the tops of each pepper with shredded mozzarella. Bake for another 5-10 minutes, uncovered, until cheese is completely melted. If you want to brown the tops a little, just broil them for a few minutes until the cheese is bubbling a little. Serve with a little hot sauce if you want even more spice. Enjoy!
- Category: Dinner
- Method: Stovetop, Bake
- Cuisine: American
Keywords: spicy quinoa stuffed peppers, stuffed peppers, spicy stuffed peppers