AuthorHeather BlakeCategoryDairy free, Gluten-free, Grains, Meat, VeggiesDifficultyBeginnerA simple, yet flavorful & nourishing meal that makes fantastic leftovers!
Wash each pepper. Cut in half lengthwise and remove seeds. Arrange facing open side up on a baking sheet. Drizzle each have with olive oil, salt & pepper. Set aside.
Prepare grain according to package instructions.
Normally, quinoa is prepared by simmering the quinoa (1 cup) with broth (2 cups) for 15 minutes.
However, for this recipe, I used a 1:3 quinoa:water ratio and cooked it for 10 minutes instead of the regular 15 to make it extra moist. You may experiment with this ratio or prepare it as usual!
After it's finished cooking, remove the grain from the heat and rest for 10 minutes, then fluff with a fork.
Preheat oven to 350 degrees.
Heat 1 tbsp olive oil in large pot on medium heat. Saute minced garlic for 30 seconds. Add ground turkey and brown, breaking it up with a spoon until mostly cooked. Add onion powder and seasonings of choice. Add tomatoes, scallions (or onions) and cooked quinoa. Cook covered for 5 minutes, until turkey is fully brown. Add dried basil, mix, and remove from heat.
Scoop filling into each pepper half, filling until it is mounding. Top with a drizzle of olive oil, a sprinkle of Pink Himalayan salt & pepper.
Bake uncovered for 40-45 minutes, until golden brown on top. Top with Parmesan cheese and serve!
If there are any leftovers, refrigerate in airtight container for 2-3 days! These also freeze and reheat well.
Ingredients
Directions
Wash each pepper. Cut in half lengthwise and remove seeds. Arrange facing open side up on a baking sheet. Drizzle each have with olive oil, salt & pepper. Set aside.
Prepare grain according to package instructions.
Normally, quinoa is prepared by simmering the quinoa (1 cup) with broth (2 cups) for 15 minutes.
However, for this recipe, I used a 1:3 quinoa:water ratio and cooked it for 10 minutes instead of the regular 15 to make it extra moist. You may experiment with this ratio or prepare it as usual!
After it's finished cooking, remove the grain from the heat and rest for 10 minutes, then fluff with a fork.
Preheat oven to 350 degrees.
Heat 1 tbsp olive oil in large pot on medium heat. Saute minced garlic for 30 seconds. Add ground turkey and brown, breaking it up with a spoon until mostly cooked. Add onion powder and seasonings of choice. Add tomatoes, scallions (or onions) and cooked quinoa. Cook covered for 5 minutes, until turkey is fully brown. Add dried basil, mix, and remove from heat.
Scoop filling into each pepper half, filling until it is mounding. Top with a drizzle of olive oil, a sprinkle of Pink Himalayan salt & pepper.
Bake uncovered for 40-45 minutes, until golden brown on top. Top with Parmesan cheese and serve!
If there are any leftovers, refrigerate in airtight container for 2-3 days! These also freeze and reheat well.
