Taco Turkey Quinoa Stuffed Peppers
Servings: 14 1 cup servings of filling
- 4 bell peppers any color
- 3 lbs ground turkey
- 1 cup diced bell peppers from the tops
- 2 small onions finely diced
- 5 Tablespoons Homemade Taco & Fajita Seasoning or store bought
- 1 can Rotel tomatoes with green chilies
- 2 cups cooked quinoa
- 1 8 oz can unsalted tomato sauce
- 1/2 cup shredded cheese
In a large deep saucepan, begin browning the ground turkey over medium high heat. Add onion and peppers and continue to cook until turkey is completely cooked. Add tomatoes and taco seasoning, simmering for about 5 minutes. Remove from heat and stir in cooked quinoa. (At this point, you can let the mixture cool and freeze it if not using right away.)
For one meal of 4 peppers, place peppers in a 8X8 baking dish (or similar size.) Add approximately 3/4-1 cup of meat mixture to each pepper, depending on the size of your peppers. Spoon tomato sauce over top and add the remaining sauce to the bottom of the baking dish. Top peppers with shredded cheese.
Cover loosely with foil and cook for 35 minutes. Remove foil and cook for an additional 15 minutes.
Place remaining filling in freezer bags for future use.