Healthy Stuffed Peppers Recipe (I made my own hybrid of three different recipes)
Prep Time: 20-35 min.
Cook Time: 40 min.
Ingredients:
4 colored bell peppers (1 each green, red, orange, yellow)
1 lb. ground turkey
1 medium yellow onion
2 tsp. minced fresh garlic
1 carrot (grated)
4 fresh mushrooms sliced thin or chopped
2 fresh Serrano peppers (1 jalapeno for more mild heat)
2 cups finely chopped fresh spinach
1 cup brown rice
1/2 cup quinoa
1 can diced tomatoes (don't drain)
1 can tomato paste
1 can pinto or black beans
2 tsp. cumin
1 tbsp. chili powder (1 tsp. for more mild heat)
1 tsp. coriander powder
2 tsp. coarse ground black pepper
2 tsp. ground Himalayan sea salt
1 cup shredded pepper jack cheese
Directions:
1. Save time by cooking rice and quinoa together: bring 1 cup brown rice to boil in 2 cups water. Cover, reduce heat and simmer for 20mins. Next, add quinoa to cooking rice, stir, cover, continue simmering for 15 more minutes. Turn off heat, let sit for 5 min. Voila!
2. Pre-heat oven to 375* degrees.
2. While rice and quinoa are cooking, cube/dice onion, mushroom, spinach, grate carrot, mince garlic, open cans of tomato products and beans.
3. Combine all chopped vegetables and canned goods, then mix it all up!
4. Brown 1 lb. turkey in large skillet on high heat for 10 minutes, when almost done, add veggie/bean mixture, stir.
5. Add in brown rice and quinoa mixture, stir.
6. Add cumin, chili powder, coriander power, black pepper and Himalayan sea salt.
7. Mix it all up! Let cook for 3-4 min.
8. Slice bell peppers either in half or cut off tops and de-seed.
9. Lay peppers in Pryrex baking dish or Corningware sideways or tops up.
11. Fill each pepper with medley until each pepper is heaping/overflowing.
12. Top each pepper with pepper jack cheese.
13. Put in oven, and let cook for 35-40 min.
14. ENJOY! YUMMY!
