Quinoa, turkey and veg stuffed peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Ancient Harvest Traditional Whole Grain Quinoa, 1 cupPacific Natural Foods Organic Beef Broth, 3 cups*Crushed Garlic, 2 tsp Basil, fresh, pureed or smashed, 2 tbsp Sweet peppers (bell), 3 medium *zuccini - Fresh, 1 cup diced93% Lean ground Turkey, 20 oz package*Sauce, Pasta Sauce, Ragu Chunky Garden Style, Tomato, Basil and Italian Cheese, 1 jar*parmesan (a sprinkle, optional)Oregano, ground, 1 tbsp
Makes 6 small servings. Heat oven to 360 and spray 9x13 dish.
I put the quinoa in a rice cooker with the broth, garlic, basil and oregano but you could do it stove-top. While that simmers, cut in half, hollow out and blanch the peppers for a few minutes to soften. The diced zuccini and turkey brown together, then add jar of sauce and let it stew in the pan until the quinoa is ready. Mix it all up, put it in the peppers and top with a sprinkle of Parmesan. Bake for about 30 minutes.
I put the quinoa in a rice cooker with the broth, garlic, basil and oregano but you could do it stove-top. While that simmers, cut in half, hollow out and blanch the peppers for a few minutes to soften. The diced zuccini and turkey brown together, then add jar of sauce and let it stew in the pan until the quinoa is ready. Mix it all up, put it in the peppers and top with a sprinkle of Parmesan. Bake for about 30 minutes.
Nutritional Info Amount Per Serving
- Calories: 361.7
- Total Fat: 11.3 g
- Cholesterol: 69.2 mg
- Sodium: 787.7 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 5.0 g
- Protein: 26.7 g
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