Turkey and Quinoa Stuffed Peppers
- In a sauce pan, cook 1 cup quinoa according to directions
- In saute pan, heat 1 tsp olive oil, medium high heat, a one minced shallot, one tsp of garlic, salt and pepper
- Add 1 pound ground turkey to saute pan, cook until brown
- Drain grease, add one jar of pasta sauce
- When quinoa is cooked, add to pan and stir together
- Fill hollowed out peppers, put in 9x13 pan, top with reduced fat shredded cheese
- Cover with foil, put in 375 degree oven, for 45 minutes
- Check, take off foil, return to oven for 5 minutes to brown cheese.
12 pointsplus per full pepper
- They are humongous, extremely filling, probably don’t need a full one, stuffing peppers on their halves is also an option.
Recipe makes 2-3 full peppers
Absolutely Delicious! I’m eating it as I type.
Quinoa is one of the power foods.
A recently rediscovered ancient “grain” native to South America, quinoa was once called “the gold of the Incas,” who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa’s amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this “grain” may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.
It’s also gluten-free.