Oh my goodness…this pepper filling is so good! It has just a hint of spice (just increase the cayenne if you want more!) and the rest of the ingredients meld together to make an incredibly delicious flavor explosion in your mouth.
Now, for the peppers themselves…different people like different textures. I prefer to just bake the peppers, so they retain a lot of their firm, crispness. I use a knife and fork to eat it and it is just perfection to me. Other people prefer their bell peppers much more softened, which you can achieve by boiling the peppers for a few minutes before filling them.
And the kicker for me…you can make them ahead of time! I made them the night before and just tossed them in the oven when I wanted them! I sprinkled cheese on the top, because every stuffed pepper I’ve ever had has had cheese sprinkled on the top, but I’ve made it without it and they’ve been just as tasty.
- 2 cups cooked quinoa
- 1 lb ground turkey, cooked (I used 93/7)
- 16 oz tomato sauce, divided
- 1 cup corn
- 1/2 cup chopped onion
- 2 tsp minced garlic
- 1/4 cup fresh parsley, chopped
- 2 tsp Worcestershire sauce
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 cup cheddar cheese (optional)
- 6 bell peppers, stems and seeds removed
- Preheat oven to 350 degrees.
- Mix together all ingredients, except for bell peppers, cheese, and 8 oz of the tomato sauce.
- Place peppers into an 8x8 baking dish.
- Fill peppers with ground turkey mixture. Place any extra filling into a small greased baking dish. Top peppers and baking dish with the remaining 8 oz of tomato sauce.
- Bake 25-30 minutes.
- Optional - Sprinkle cheese on top of peppers and extra filling and bake for 5 more minutes, or until cheese is melted.
Nutritional Information for 1 serving per My Fitness Pal: Calories - 279, Fiber - 5g, Fat - 9g, Protein - 21g, Calcium - 6mg, Carbs - 32g