Delicious and healthy stuffed peppers with a childhood favorite twist — homemade turkey sloppy joe and quinoa!
1 teaspoon olive oil
4 medium bell peppers
1 small onion, diced
3 cloves garlic, minced
1 pound 99% extra lean ground turkey
2/3 cup uncooked quinoa
2- 8 ounce cans tomato sauce
1/4 cup organic ketchup
3 tablespoon low sugar bbq sauce
1 teaspoon prepared mustard
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
dash of red pepper flakes, optional
salt and pepper, to taste
1/2 cup reduced fat shredded mexican cheese (or any kind you prefer), plus extra if you’d like!
Prepare peppers by removing and discarding the tops, seeds and membranes. Then cut the peppers in half lengthwise. I find it’s easiest to do this with a pairing knife. Spray a large 9×13 inch baking pan with cooking spray, then arrange peppers so that they all fit. Pour 1/4 cup of water in the bottom of the pan (for helping to steam the peppers).
Cook quinoa: In a small pot, add 1 1/3 cups of water, quinoa and a pinch of salt. Bring to a boil, then cover, reduce heat and simmer for 15 minutes. Once done cooking, fluff quinoa with fork, remove from heat and set aside.
Preheat oven to 350 degrees F.
While the quinoa is cooking, you can make the turkey filling: Place olive oil in skillet or large pan over medium heat. Add in onions and garlic and saute for a few minutes. Add ground turkey and cook for 5-7 minutes; breaking up and stirring consistently.
While turkey is cooking, add ketchup, tomato sauce, bbq sauce, mustard, Worcestershire sauce, cayenne pepper and red pepper flakes to a medium mixing bowl and stir until well combined. Set 1/2 cup of the sauce aside (for putting on top the peppers), then pour the rest of the sauce into the cooked turkey mixture and stir. Bring heat to low and simmer for 15 to 20 minutes. Stir in quinoa and simmer for a few more minutes. Then fill each pepper with turkey quinoa mixture. You may have a lot of filling, but these peppers are supposed to be a bit overflowing! Evenly distribute the sauce over each pepper filling then sprinkle 1 tablespoon of cheese on each; you can add more if you’d like.
Cover pan with foil and bake for 45-50 minutes or until peppers are knife tender and cheese is melted. Enjoy immediately!