Friday, October 25, 2019

Quinoa Stuffed Peppers

I have a recipe for stuffed peppers that I absolutely love. I decided to tweek said recipe to be an Anti-Inflammatory version and guess what... I literally can't decide which recipe I like better. The other night I decided to make both of the recipes to eat so I could figure out which I liked best and it was an equal tie. They are very similar, but this recipe leaves out some of those inflammatory ingredients that give some of us problems. 
If you have been to my blog before and looked at this recipe, I have changed it a bit so make sure you give this new version a try!

1 lb ground turkey or chicken
1 garlic clove, minced
1/4 onion, minced
1 TBSP chopped fresh cilantro
1 tsp garlic powder
1 tsp cumin powder
salt to taste
3 large bell peppers, any color works
1 1/2 cups chicken broth or vegetable broth
1 cup cooked quinoa
Olive oil

1. Pre heat the oven to 400° F.

2. Add olive oil to a medium sized saute pan and heat to medium.

3. When pan is hot, add the onions and allow to cook for 2-3 minutes until soft. Add the garlic and cilantro and allow to cook another 30 seconds or until garlic is aromatic.

4. Add the ground turkey and season with salt and pepper to taste. Add garlic powder and cumin and stir to combine. Brown meat for several minutes until completely cooked through.

5. Add 3/4 cups chicken broth and allow to simmer for 5 minutes or until liquid has almost been reduced.

6. Add the cooked quinoa to the meat mixture and stir to combine. Remove from heat.

7. While mixture cools slightly, cut bell peppers in half lengthwise and remove the seeds and stem. Fill the peppers with as much of the meat mixture as possible and place into the baking dish.

8. Add remaining chicken or vegetable broth to the baking dish (don't pour over the peppers) and cover the dish with foil.

9. Bake for 30 minutes or until peppers are tender.

**Randi's Side Notes**
~ If you don't like cilantro you could replace it with parsley.
~ You could make these earlier in the day and keep them in the fridge until ready to cook. If you do this you may need to add a little extra time when baking.

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