Roasted Red Peppers with Curried Turkey, Quinoa and sauteed Onions and Garlic
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cloves Garlic, minced1 medium Onion, chopped6 Red Bell Peppers, cut in half and seeded1/2 cup Quinoa3/4 lbs ground Turkey3-4 tbsp olive oil1 packet curry seasoning (or 4 tbsp curry powder)salt + pepper to taste
Serves 6.
Begin by having everything chopped and ready to go. This will cut down on your prep time. Chop the Onions, Garlic, slice the peppers, and you are ready!
Preheat your oven to 400 degrees.
Rinse the Quinoa (helps to have a mesh sieve of some sort) and then cover it with 1.5 cups of water. Place over high heat in a covered pot and begin to boil.
In the meantime, rub olive oil on a cooking sheet (you may need 2, or a very large one) and then rub the oil on each of the pepper halves, inside and out.
Place the peppers cut side DOWN on the baking sheet. Put them in the oven.
After the quinoa begins to boil, lower the heat.
The Quinoa and Peppers should take about the same amount of time from here: around 20 minutes.
You want the Quinoa to be soft but not too mushy, and for all of the water to have evaporated.
You want the peppers to have roasted, but still be firm.
So put the timer on for about 15-20 minutes and get to the meat.
Toss the meat in a non-stick skillet with a small tbsp of the Olive oil. When most of the pink is no longer visible, toss in the garlic and onions, and add some of (about 3/4) the curry seasoning.
Stir until the onions have browned a little, and remove from heat.
Take the peppers out of the oven and turn them open-side up on a plate to cool.
The Quinoa is probably done by now. After making sure the water has evaporated, stir in the remainder of the curry powder.
At this point, you can either combine the Quinoa and Turkey mixture in a bowl, or scoop them separately. It is up to you.
Either way, scoop equal parts Quinoa and Turkey mixture into the open bell peppers, and serve:)
Number of Servings: 6
Recipe submitted by SparkPeople user GCINCINNATI.
Begin by having everything chopped and ready to go. This will cut down on your prep time. Chop the Onions, Garlic, slice the peppers, and you are ready!
Preheat your oven to 400 degrees.
Rinse the Quinoa (helps to have a mesh sieve of some sort) and then cover it with 1.5 cups of water. Place over high heat in a covered pot and begin to boil.
In the meantime, rub olive oil on a cooking sheet (you may need 2, or a very large one) and then rub the oil on each of the pepper halves, inside and out.
Place the peppers cut side DOWN on the baking sheet. Put them in the oven.
After the quinoa begins to boil, lower the heat.
The Quinoa and Peppers should take about the same amount of time from here: around 20 minutes.
You want the Quinoa to be soft but not too mushy, and for all of the water to have evaporated.
You want the peppers to have roasted, but still be firm.
So put the timer on for about 15-20 minutes and get to the meat.
Toss the meat in a non-stick skillet with a small tbsp of the Olive oil. When most of the pink is no longer visible, toss in the garlic and onions, and add some of (about 3/4) the curry seasoning.
Stir until the onions have browned a little, and remove from heat.
Take the peppers out of the oven and turn them open-side up on a plate to cool.
The Quinoa is probably done by now. After making sure the water has evaporated, stir in the remainder of the curry powder.
At this point, you can either combine the Quinoa and Turkey mixture in a bowl, or scoop them separately. It is up to you.
Either way, scoop equal parts Quinoa and Turkey mixture into the open bell peppers, and serve:)
Number of Servings: 6
Recipe submitted by SparkPeople user GCINCINNATI.
Nutritional Info Amount Per Serving
- Calories: 263.5
- Total Fat: 13.3 g
- Cholesterol: 40.0 mg
- Sodium: 49.3 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 6.4 g
- Protein: 16.7 g
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