Though rice has its health benefits, I decided to switch it up and use quinoa for my spinoff of the classic stuffed pepper. Quinoa is known for being nutritious, its high fiber content, as well as being a complete protein. It’s also low GI and gluten free. When cooking or baking, it can make a great alternative to rice, lentils, or oats.
- 1 cup chicken broth (no salt)
- 1 cup cooked quinoa
- 5 bell peppers
- 3 cloves garlic, minced
- 1/2 pound ground turkey
- 2 tablespoons premade Cajun seasoning
- Dash of Salt and pepper (to taste)
- 1/2 white onion
- 1 large carrot, diced
- 1 can tomato sauce
- 1 tablespoon oil
- Preheat oven to 375 F.
- In a large pan on medium heat, add oil.
- Dice onion and add to pan, stirring occasionally for about 3 minutes.
- Meanwhile, in a medium sized bowl combine pre-made Cajun spice and ground turkey, combine thoroughly.
- Add meat mixture and ½ cup chicken broth to the pan and cook fully.
- Dice carrot and mince the garlic. Add both to pan for 5 minutes.
- Add the cooked quinoa to the pan and thoroughly combine the filling mixture.
- Cut the tops of the bell peppers and clean out middles of any seeds.
- In a 9’’ x 9’’ pan, spread a layer of tomato sauce and ½ cup of chicken broth.
- Stuff each pepper, filling completely. Place each pepper into the 9’’x9’’ pan.
- Pour the remaining tomato sauce over the stuffed peppers.
- Cover peppers with tin foil and place on middle rack in the oven.
- Cook for 35 minutes.