So I’ve just found out I was pregnant. The news is happy news, as my husband and I started trying around the first of the year. We’re having a Christmas baby and I’m so excited! I’ve been trying to eat healthy and get plenty of protein and veggies in. I had some mini sweet red and yellow peppers I got from Aldi and figured this would be a great way to use them – boy was I right!
The best thing about this recipe is that the stuffing can be used in burritos or tacos, frozen to have in later peppers if you have a small family (And I’m always cooking for one or two depending on my husband’s work) and if you have a larger family to feed, then just use the entire batch and watch them disappear! I loved everything about these and I hope that you do too.
Ground Turkey and Quinoa Stuffed Mini Sweet Peppers
1 lb ground turkey
1 cup cooked quinoa
1 small onion, chopped
5 large mushrooms, chopped
2 tbsp minced garlic
2 tbsp olive oil
1/4 cup barbecue sauce
shredded cheddar cheese (approximately 3/4 cup, give or take)
mini sweet peppers, tops removed and centers cut out
(9 for half the batch, 15-18 for full batch)
I cook the quinoa and gut the peppers while I’m working on the filling to save time. in a skillet, I heat the oil over medium high heat and then add in the onions and garlic.
Once the onions and peppers have cooked for two minutes, add the ground turkey and cook on high until every bit of the meat is browned.
Add the barbecue sauce and quinoa and mix well, then turn the heat off. You’re ready to stuff once your filling looks like this!
Here’s an image of how your peppers should look before they get stuffed!
Here’s where you preheat the oven to 350. I layered the stuffing like a parfait. I put an amount in the bottom, a little bit of cheese, and then a little more stuffing. Make sure it’s packed in good. I found that a muffin tin makes the perfect holder for these. However, if you are making a full batch they should fit into a pyrex casserole dish. It’s really up to you.
Let bake at 350 degrees for 25 minutes and then put cheese on the top and let it bake for another five minutes, or until cheese is melty and bubbly. When you are done you’ll have the tastiest bite of peppers you could hope for, and if you only made half of it you have plenty left over for other endeavors (or to freeze for another meal!)