Recipe
These Quinoa Stuffed Peppers Put a Healthy Twist on a Classic Recipe
Remember when the quinoa trend popped up? I was pronouncing it "kwin-o-a" for years. Other pronunciations I've heard include "kwon-wa," "kwin-wa" and "that weird rice thing that isn't rice." But regardless of how you pronounce it, this seed is a versatile ingredient that can transform a variety of dishes.
As tempting as it is to choose quinoa for dinner every night, eating it this often requires a variety of flavors to prevent it from getting old. The latest recipe on my list is quinoa stuffed peppers. It's a dish I created after trying several others and picking what I liked from each.
While many stuffed pepper recipes choose to include rice as the grain, quinoa boosts the protein and the flavor of the dish. I chose ground turkey and tomatoes to even out the meal as well as the secret ingredient of ketchup. You can also leave out the turkey and the cheese to make this a vegan dish.
Quinoa-Stuffed Peppers
- Prep Time: 5 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Servings: 4
Ingredients
- 1/2 cup quinoa
- 1 cup chicken or vegetable stock
- 3 bell peppers
- Olive or vegetable oil
- 1 lb ground turkey
- 2 cups diced tomatoes
- 1/8 cup ketchup
- 2 cloves pre-minced garlic in water
- 1/2 cup diced onion
- 1/4 cup Worcestershire sauce
- 1/2 cup shredded mozzarella cheese
- Cornstarch if needed
- salt
- pepper
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The canned tomatoes can be substituted for fresh cherry tomatoes if they're available, but if you do this, you will most likely need to add some cornstarch.
Meat-filled or vegan, these easy quinoa-stuffed peppers packs a punch of nutrition. Enjoy your "keen-wa!"