Enjoy this update on an old classic. This dish has the same flavors as traditional stuffed peppers but is easier to prepare and eat.
Deconstructed Stuffed Peppers
- 1 pound ground turkey
- 2 cups assorted bell peppers (red, yellow, orange), diced
- 1 ½ cups baby Bella or cremini mushrooms, diced
- 1 cup onion, diced
- 1 cup uncooked quinoa, rinsed
- 1 15-ounce can petite diced tomatoes, low sodium, drained
- 1 8-ounce can of tomato sauce, low sodium
- 2 cups low sodium chicken broth
- 2 tablespoons tomato paste
- 3 cloves of garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper, ground
- ¼ teaspoon black pepper
- ⅛ teaspoon salt
In a large skillet, heat 1 teaspoon olive oil over medium heat. Add peppers and onions and sauté for 5 minutes. Add garlic and mushrooms to the pan and cook for an additional 5 minutes. Transfer mixture to a large mixing bowl.
To a 2-quart pot over high heat, add the chicken broth and rinsed quinoa. Boil for 5 minutes, then reduce to low, cover and cook for an additional 15 minutes.
Preheat oven to 375°F.
Add one teaspoon of olive oil over medium heat to the same skillet used for the vegetables and add the ground turkey. Break up the turkey using a spatula. After 5 minutes, add the tomato paste, drained diced tomatoes and seasonings. Stir to combine and sauté for an additional 10 minutes. Transfer meat mixture to the mixing bowl with the vegetables and stir to combine. Turkey should be fully cooked.
When the quinoa is fully cooked, there should be no remaining liquid in the pan. Transfer quinoa to the mixing bowl. Add the tomato sauce and stir everything to combine. At this point you should have the vegetables, meat mixture and quinoa all in one mixing bowl.
Transfer mixture to 9-by-13-inch baking dish, sprinkle cheese on top, and place in bake in the oven for approximately 10 minutes to heat through and melt cheese on top.
- If made without meat, reduce raw quinoa to ½ cup.
- Keep in the refrigerator for approximately 3 days, in the freezer up to 3 months.
- If you enjoy a bit more spice, add an extra ¼ teaspoon of Cayenne Pepper.