Wednesday, September 11, 2013

Clean Eating Italian Stuffed Peppers

All goodness

These were a hit! These are surprisingly filling thanks to the quinoa and meat, so we had plenty of leftovers. Unfortunately the next night I came home from happy hour at Piola, took the leftovers out of the fridge to have a bite, and the next morning discovered I had left them out over night. Also I should mention I paid $17 for my 3 hours of eating delicious food and binge drinking wine that night, sooo really, try it out. Anyway- the chicken broth makes the meat especially savory, and all the seasonings add a real Italian meatball taste.

Prep Time: 15 mins
Cook Time: 20 mins
Servings: 6- unless you come home with drunk munchies and leave them out overnight. Then it's only 2 servings + 1 bite

Ingredients:
  • 1 lb of lean ground turkey ($4.00 on sale at Sniders! I loaded up!)
  • 1/2 cup uncooked quinoa ($1.00)
  • 1/2 large yellow onion chopped ($.50)
  • 2 cups chopped mushrooms ($3.00)
  • 1 can diced tomatoes, drained ($1.50)
  • 1 cup chicken broth ($.50)
  • 2 cloves garlic, minced 
  • 1 TEAspoon cumin
  • 1 TABLEspoon cayenne pepper
  • 1 TABLEspoon garlic salt
  • 1 TEAspoon chili powder
  •  1 TABLEspoon dried parsley
  • Sprinkling of rosemary
  • 6 whole bell peppers + 1 bell pepper chopped ($5.00)
  • Optional: some Parmesean cheese
  • **Next time I'm going to try adding tomato sauce to make it more Italian-y

 Preheat oven to 400 degrees. Cook your quinoa. In a large frying pan combine ground turkey, cumin, cayenne pepper, garlic salt and chili powder. Cook the turkey over medium heat until there is no pink left. Add in onion, mushrooms, diced tomatoes, chicken broth, garlic, and the chopped bell pepper and cook over medium until the onions are translucent.

While this is cooking chop the tops off of your 6 remaining peppers and cut out the ribs and seeds with a knife. Trust me, I have zero hand-eye coordination and thought this would be a difficult task but it's real easy. Put the peppers onto a baking sheet and heat in the oven for about 15 minutes, or until they are hot and softened a little.

Transfer the meat/veggie mixture into a large mixing bowl and add the quinoa and parsley. Mix it together and spoon the mixture into the peppers. Top the mixture with rosemary- we also added parmesean cheese which was deliissshhh.

Just look at all that fresh goodness!

Once the meat is brown add the fresh goodness, chicken broth, and tomatoes

These were REAL easy to seed and de-rib

Pepper with HATS! I thought this was hilarious. No one else did. Whatever, to each her own right?

5 comments:

  1. I LOVE this recipe. I make it almost every week and always make extra on purpose for leftovers. I'm not a mushroom girl, so I sub in zucchini and celery or whatever else I have in the fridge. Definitely add tomato sauce and parm cheese - perfection.

    ReplyDelete
  2. These are awesome! Everyone loved them. They were requested for a family gathering as well.

    ReplyDelete
  3. These are awesome! Everyone loved them. They were requested for a family gathering as well.

    ReplyDelete

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