Turkey and Quinoa Mexican Stuffed Peppers
Like most of my dishes, a spicy, Mexican-inspired meal. Pretty self explanatory otherwise. :)
"Let me just say this recipe rocks! Made the peppers tonight for dinner and I can honestly report, they were the best peppers I've ever had! I used brown rice instead of the quinoa! Thanks so much!!"- Lorid20
49 people want to try | 50 have favorited
|1 poundGround turkey|
|1.5 cupsOnion; chopped|
|1 15 oz. canSweet corn; drained and rinsed|
|1 15 oz. canBlack beans; drained and rinsed|
|1 16 oz. jarHot salsa; (or medium or mild, if you like less spicy)|
|1/2 tablespoonGarlic powder|
|1/4 cupDried cilantro|
|1 tablespoonRed chili powder|
|6 Bell peppers; Green, red or yellow|
|Mexican cheese blend|
|Salt & pepper; to taste|
Turkey and Quinoa Mexican Stuffed Peppers Preparation
Preheat oven to 375 degrees.
Cook Quinoa as per instructions on the package.
Sauté onions until brown and caramelized.
Brown ground turkey in a frying pan.
Combine turkey, onions, corn, beans, salsa, garlic powder, dried cilantro, red chili powder, and salt and pepper in a large mixing bowl.
Cut the tops of the bell peppers and remove seeds.
Fill peppers with the mixture and arrange in a baking dish with 1.5 cups of water in the bottom of the dish.
Cover with aluminum foil and bake for 40 minutes.
After 40 minutes remove the dish and take aluminum foil off, put Mexican cheese blend on top of the peppers and put back in the oven for 10 minutes.
Remove peppers and let cool slightly before serving.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
Turkey and Quinoa Mexican Stuffed Peppers Reviews
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven