Stuffed Peppers-Garden Healthy Variety
I have always wanted to find a good stuffed peppers recipe! And, I think I finally did! I took the Mexican Quinoa Stuffed Peppers from “The Recipe Critic” and made a few swaps and changes and created a healthy, tasty meal! Full of protein, very colorful, yummy spices, and a new product from Grain & Simple that can be found at Costco! “2 Minute Grains” is full of red spring wheat berries, quinoa, farrow and barley with tomato, onions, and peppers- It is a perfect side for a night of BBQ turkey burgers or, as I discovered with this recipe, the perfect add-in for stuffed peppers! You will love this recipe! We first published this post about 1 ½ years ago and it was one of our most popular recipes, so we decided to repost. With gardens beginning to produce home grown peppers and tomatoes, this is a fabulous springtime recipe.
INGREDIENTS
6 large bell peppers
Ground Turkey, 1 pound
1 medium onion
2-4 garlic cloves
2 TBS tomato paste
1 can black beans, drained
1 can corn, drained
1 can petite diced tomatoes or 2 fresh tomatoes diced
2 packs of Grain & Simple 2 Minute Grains (from Costco) or 3 cups cooked quinoa or brown rice
2 tsp chili powder
1 tsp cumin
2 tsp lemon juice
Salt and pepper to taste
Colby Jack cheese, shredded
INSTRUCTIONS
1. Add olive oil to pan. Saute the onion and garlic. Set aside.
2. In a large pan, coat with olive oil and cook the ground turkey. Add the onion and garlic once browned. Remove from heat.
3. Add the tomato paste, black beans, corn, diced tomatoes, chili powder, cumin and lemon juice. Heat the 2 Minute Grains as directed on package (or cook your quinoa or brown rice according to package directions). Add to the meat mixture. Add salt and pepper to taste. Mix well.
4. Slice off the top of the peppers and clean out the inside. Place in a 9×13 glass pan. Scoop the meat mixture into each of the peppers about halfway full. Add some shredded cheese and then fill the rest of each pepper with the meat mixture. Top with shredded cheese. Add some of the meat mixture in between the peppers for a more hardy meal.
5. Bake at 350 degrees for 20-25 until the peppers start to soften and the cheese on top is melted throughout.
- 6 large bell peppers
- Ground Turkey, 1 pound
- 1 medium onion
- 2-4 garlic cloves
- 2 TBS tomato paste
- 1 can black beans, drained
- 1 can corn, drained
- 1 can petite diced tomatoes or 2 fresh tomatoes diced
- 2 packs of Grain & Simple 2 Minute Grains (from Costco) or 3 cups cooked quinoa or brown rice
- 2 tsp chili powder
- 1 tsp cumin
- 2 tsp lemon juice
- Salt and pepper to taste
- Colby Jack cheese, shredded
- Add olive oil to pan. Saute the onion and garlic. Set aside.
- In a large pan, coat with olive oil and cook the ground turkey. Add the onion and garlic once browned. Remove from heat.
- Add the tomato paste, black beans, corn, diced tomatoes, chili powder, cumin and lemon juice. Heat the 2 Minute Grains as directed on package (or cook your quinoa or brown rice according to package directions). Add to the meat mixture. Add salt and pepper to taste. Mix well.
- Slice off the top of the peppers and clean out the inside. Place in a 9x13 glass pan. Scoop the meat mixture into each of the peppers about halfway full. Add some shredded cheese and then fill the rest of each pepper with the meat mixture. Top with shredded cheese. Add some of the meat mixture in between the peppers for a more hardy meal.
- Bake at 350 degrees for 20-25 until the peppers start to soften and the cheese on top is melted throughout.
We had a lot of extra filling after this meal. It was great to make a loaded quesadilla or filling for a burrito! This meal is delicious! ENJOY 🙂
