Recipes,  Recipes

Ground Turkey and Quinoa Stuffed Bell Peppers

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Here’s a crowd pleaser for ya! This recipe is actually one of my dad’s favorite things that I make. As is everything I cook, it’s quick, healthy, and tastes great. Oh and also a fabulous meal-prep recipe for the week. Make a ton of these bad boys and enjoy them all week/end long!

These are also fantastic to get creative with. Pictured here, I used quinoa, ground turkey, black beans, and chickpeas. You can sub out anything you’d like! Other substitution options are:

  • Meat: Ground beef, bison, chicken, venison, etc.
  • Grains: Brown rice or white rice.
  • Any bean you’d like, or no beans at all!
  • Veggies: Tomatoes, spinach, kale, broccoli, corn, peas, carrots, sweet potatoes, Brussels sprouts… the options are endless!

Have fun with this one! Stuff it with your favorites and enjoy the heck out of what you’ve created 😉

Let’s get cooking!

 

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4 people

Ingredients:

4 Large Green Bell Peppers

1 Lb of Ground Turkey

1 Cup Quinoa, cooked according to package instructions

1 Can Organic Black Beans, drained and rinsed

1 Can Organic Garbanzo Beans (chickpeas), drained and rinsed

1 Tbsp Olive Oil

1 Tsp Sea Salt

1 Tsp Black Pepper

1 Tsp Garlic Powder

1 Tsp Cumin

1/4 Tsp Cayenne Pepper

 

Recipe:

  1. Preheat oven to 375F.
  2. Cook quinoa according to package instructions.
  3. Bring a large pot of water (about half full) to a boil on the stove.
  4. Gut your peppers. Use a small knife to carefully cut a hole in the top of your peppers around the stem. Remove the stem, seeds, and Rhine from the inside of the pepper, creating a cup-like shape.
  5. Once peppers are gut, add them to the boiling water and cook about 5-10 minutes, or until peppers turn a muted green color. Be careful not to over boil! – Peppers can be overcooked and lose their shape, therefore allowing them to be “unstuffable” so keep a close eye on those babies.
  6. Once they’re finished, remove the peppers from boiling water and set aside to cool.
  7. Next, heat oil in a large skillet and add ground turkey and half of all seasonings. Sauté until cooked through.
  8. Once turkey is cooked, remove from heat and add to it the black beans, chickpeas, quinoa, and the rest of the seasonings. Stir to combine well.
  9. Remove peppers from boiling water and set aside to cool.
  10. Time to stuff the peppers! Spoon the turkey and quinoa mixture into each pepper; packing it into the bottom as much as you can. Fill to the top of each pepper and line in an baking dish face-up.
  11. Bake the peppers for 10-15 minutes at 375F, until top of the peppers are slightly crispy.
  12. Remove from the oven, let cool, slice in half, and ENJOY!

 

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If you enjoyed this recipe, post a photo and tag @PumpAndCrunch to FaceBook or Instagram 🙂

 

 

Yours In Health,

Cail

 

 

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