stuffed peppers

thank you for all the blog love and support! i get really excited about food and i’m glad others do too 🙂

i had a few requests for stuffed peppers yesterday in the office, so went for it! though matthew was not a fan of quinoa (oops), it’s a nice recipe and can be changed up pretty easily with the stuffing ingredients. it’s so pretty and colorful, and really filling! i served this with a bit of greens on the side, and some lemonade teas.

note: these reheat really well! 6 was too much for both of us, so we saved them for lunch the next day.

stuffed peppers with quinoa, chicken sausage & turkey, and greens

this is adapted from: this week for dinner blognatural noshing, & just the tip

prep time: 20 min | total time: 40 min | serves: 4-6

what you need:

all of the things!

  • 6-7 bell peppers of various colors
  • 2-4 Tablespoons olive oil
  • 2 garlic cloves
  • pinch of cumin
  • a couple links of sausage, casings removed (i used TJ’s chicken sausage)
  • 1/2 lb ground turkey
  • 1 zucchini squash
  • handful of spinach
  • 1/2 bag quinoa (you can use rice, couscous, whatever…)
  • 1/4 cup grated parmesan cheese
  • 1 can tomato sauce
  • 1/2 cup water
  • salt & pepper

get it done:

  • preheat oven to 375 degrees.
  • stick the quinoa (or whatever you choose) in the rice cooker
  • in a pan, heat up some olive oil and garlic and throw the sausage in there for about 5-6 minutes or until begins browning
  • add the turkey up in there, with salt, pepper, cumin
  • while it’s cooking, chop the top off the bell peppers and remove the ribs & seeds
  • remove meat and set aside
  • chop up the zucchini and spinach and start cooking it in the pan with a bit more olive oil – cook for another 5 minutes
  • add meat mixture back to the skillet and mix in half a can of tomato sauce, cheese, and the quinoa, remove from heat
  • start stuffing those peppers!
  • in an oven safe dish, place them in all standing up – and fill the bottom with the rest of the tomato sauce and water
  • i put some more sauce and cheese over the tops of my peppers, and then baked for about 45 minutes uncovered

BAM!

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4 comments

  1. connie child

    this looks fantastic

  2. connie child

    i keep revisiting this page. i think i know what’s for dinner tonight !!!!!!!!!!!

  3. Pingback: st pattys day green eggs « CHiEATS

  4. Pingback: tuna, zucchini, and red pepper pasta « CHiEATS

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