Sunday, March 3, 2013

Fire Roasted Tomato, Turkey, & Quinoa Stuffed Peppers

I love a good stuffed pepper. My Slow Cooker Lentil Stuffed Peppers I made back in the blazing hot days last July were really good. Then, one night while I was pinning my time away on Pinterest, I stumbled upon this recipe for Enchilada Chicken and Quinoa Stuffed Peppers on the Tone it Up community. I adore Katrina and Karena! Not only do they have super healthy recipes, their workouts are pretty sweet too. Not to mention their high energy and California style. Seriously! These girls will make you want to get up and work it out in the morning. Needless to say, when I was narrowing down my choices for the "Pinspring Menu Post," these peppers made the cut. Not only are they gluten free, they are packed with a ton of metabolism boosting protein and fiber. Colorful, hearty, and healthy. Things might be getting too spicy for the pepper;)

Fire Roasted Tomato, Turkey, & Quinoa Stuffed Peppers
by Lauren Sheppard

2 large bell peppers, seeded and cut in half
1/2 lb. lean ground turkey or chicken
1 small onion, diced
1 cup cooked quinoa
1 chipotle pepper, diced
1 tablespoon adobo sauce
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
1 14.5 oz. can fire roasted tomatoes, salsa style
1/2 cup shredded 2% cheddar cheese

Preheat your oven to 350 degrees. Spray a small casserole dish with non-stick cooking spray. Set aside. Heat a medium sized non-stick skillet over medium heat. Add the turkey and onions. Cook for 8-10 minutes, stirring occasionally to break up the turkey until the turkey is browned. Add the quinoa, adobo sauce, cumin, chili powder, paprika, garlic powder, and half of the tomatoes. Stir to combine. Cook for 3-4 minutes or until the quinoa is heated through. Remove from heat. Divide the mixture evenly, spoon into each pepper, and place in the casserole dish. Top with the remaining tomatoes and cheese. Bake in the oven for 30-40 minutes.

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