Saturday, April 27, 2013

Turkey and Quinoa Stuffed Peppers

2 cup  water
 1 cup (125mL) quinoa
2 tsp (10mL) vegetable oil
1 lb (454g) lean ground  turkey
1/2 onion, minced
2 cloves garlic, minced
1/2 tsp (2mL) salt and red chili flakes
4 large red bell peppers, tops cut off and ribs removed
2 cups Tomato Sauce
In saucepan, bring water to boil over medium-high heat. Stir in quinoa and simmer, covered, for 10 minutes. Remove from heat and leave covered for 15 minutes.

Meanwhile, in large non-stick skillet heat oil over medium-high heat, brown turkey, breaking into small pieces with the back of a spoon. Transfer to plate. Cook onion until tender and golden, about 7 minutes. Stir in garlic, salt and chili flakes and cook 1 minute. Remove from heat and stir in quinoa, and reserved turkey.
Spoon mixture into hollowed peppers. Set them upright in a baking pan (2" sides). 
Pour the tomato sauce over the top of all the peppers.

Put the pan in the oven for about 20 minutes on 350.

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