Tuesday, January 3, 2012

Quinoa and Ground Turkey Stuffed Peppers



These were fun to make, pretty to look at and delicious to eat!


You could use rice instead of quinoa but the quinoa really is awesome.  I like the texture better than rice.  I'm not a cottage cheese fan but in recipes like this, it gets melty and creamy and good.  It's so healthy and high in protein that I love that it's in here. 


I used both pepperjack and cheddar cheese.  The kids liked the cheddar better. 

I know, it's not so pretty when it's all chopped up but it is HUGE and filling and super low in calories! 



Quinoa and Ground Turkey Stuffed Peppers Recipe
Adapted from Carolynns Recipe Box

12 red, yellow or orange sweet peppers
1 1/2 cups cottage cheese
1/3 cup parmesan or asiago cheese, shredded
1 cup quinoa
1 can chicken broth
1 lb. ground turkey, extra lean
1 tbsp. garlic, minced
1 large onion, chopped
1 can (15 oz.) tomato sauce
1 can water chestnuts, chopped
1/2 tsp. oregano
1/2 tsp. basil
Salt and pepper to taste
1/2 cup cheddar or pepperjack cheese, shredded

Cut each pepper top off.  Remove and discard seed core from each.  If they won't sit upright, remove small slice from the bottom of each so it will sit up but not so that you make a hole in the bottom.  Put them in a 9 x 13 in. pan and set aside. 

Combine cottage cheese and parmesan in a small bowl, set aside.

Combine quinoa and chicken broth in medium pan, bring to a boil, reduce heat to low, simmer, covered for 15 minutes or until liquid is absorbed. 

Meanwhile cook ground turkey and onion in a pan.  Reduce heat to medium, add garlic and cook for a couple of minutes.  Stir in tomato sauce, water chestnuts, oregano, basil and black pepper to taste.  Bring to a boil.  Reduce heat and simmer, stirring occasionally for 10 minutes.  Remove from heat and stir in quinoa. 

Stuff half of each pepper with some filling.  Layer each with cottage cheese mixture, top each with remaining filling and then cheese on top.  Bake at 375 degrees for about 20 - 25 minutes. 


Total calories = 2650 calories
12 peppers = 221 calories per pepper

One Year Ago...









Pumpkin Cheesecake Swirled Brownies

This is linked with:
Tuesday at the Table at All the Small Stuff
Hearth & Soul at 21st Century Housewife
Tasty Tidbits at Permanent Posies
Slightly Indulgent at Simply Sugar and Gluten Free
Works for Me Wednesday at We are THAT Family
Real Food Wednesday at Kelly the Kitchen Kop
Best Recipes at This Chick Cooks
Gluten Free Wednesdays at Gluten Free Homemaker
The Mommy Club at Crystal and Co.



Calories calculated from calorieking.com. Some numbers are approximate and rounded.

6 comments:

  1. Mmmm this looks good. I have a stuffed pepper recipe on my blog. Soooo yummy

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  2. This is the kind of healthy eating I love! (anything covered in cheese :P) These sound so delicious!

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  3. interesting choice to add water chestnuts. I bet it gave it nice crunch! yum! I'm planning to try a similar recipe this month but in casserole form. I hope it's good!

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  4. Looks like such a pretty and tasty way to eat a good meal. We love quinoa, and you've given me some more ideas here!

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  5. Those look great - I've never made stuffed peppers but I'd love to! Would you mind if I featured this on my blog next Tuesday? I'm doing a round-up of ground turkey recipes.

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