Mexican Red Quinoa Stuffed Sweet Peppers

Using leftovers in my house is ALWAYS a chore. 1:  My kids and hubby hate leftovers, 2:  it is hard to make only myself leftovers while they eat crap (aka boxed mac-n-cheese or cup of soups which my kids would live on if I’d let them) So today I decided I wouldn’t tell them I was using leftovers to create this dish, and see how that went over.

I had leftover ground turkey and some sweet peppers. I am rummaging through my fridge to see what I can make to go along with it. I always turn everything into a Mexican type meal so I was determined NOT to make this dish that way. Now I see your brow furrowing and your mind racing saying…wait the name of the dish begins with Mexican.

And…You are right, because there is simply no way for me to NOT make a Mexican based dish, I simply love it way too much. My favorite quote of the night was from my daughter, who upon returning home from the mall, ate dinner and stated: “It tastes like a party in my mouth” I do not know 1 chef who would not like that type of review! #missionaccomplished!

Now, this dish is packed full of flavor and guess what? FULL of nutrients too! How awesome is that?! Common, get your shopping list ready and get this dish done!

INGREDIENTS

• 18 sweet peppers, cleaned, top off and de-seeded
• 1/2 lb. ground turkey
• 1 can diced green chilis
• 1 clove garlic, minced (I use microplane)
• juice of 1 lime
• 2 tsp onion powder
• salt/pepper, to taste
• olive oil, as needed
• 2 tbs fresh cilantro chopped & washed
• 1/2 cup Red Quinoa
• 1 cup beef broth
• 1/2 cup jack cheese, shredded

DIRECTIONS

1. Line a sheet pan with foil and drizzle olive oil over it, about 2 tsp.
2. In a skillet brown ground turkey
3. Add garlic, onion powder, and salt/pepper.
4. Once almost browned, add lime juice and green chilis.
5. Continue to cook over medium high until thoroughly cooked.
6. While cooking stuffing mixture, rinse  1/2 cup red quinoa in a strainer
7. Add to pot with beef broth.
8. Bring to boil and reduce heat cooking on low simmer for about 15 minutes or until all liquid is absorbed.
9. Once stuffing mixture is finished remove from heat and let cool.
10. Once quinoa is finished add 1/4 cup to stuffing mix, combine well and add 1 tbs chopped cilantro.
11. Using a teaspoon measure stuff the peppers until filled to the top.
12. Roll in olive oil on sheet pan and continue until all peppers are stuffed.
13. Top all peppers with shredded jack cheese evenly. (I push them all together to cheese is not wasted on pan, but ooey gooey goodness all over peppers) 
14. Bake for 10 minutes on 375 degrees, then broil for 5-7 minutes.
15. Let cool for about 5 minutes. Serve peppers on top of remaining red quinoa and remaining cilantro, and prepare to lick your plate clean!

Additional Hint:

IF your kids are anti-peppers (I have 2) whether they are sweet or otherwise, wrap the filling into a corn or flour tortilla and heat up and roll like a burrito. They will be just as pleased with the dish as you. You still are getting that quinoa in them and a healthy meal!