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30 Day Challenge || Jessica Day 12: Rest = Quinoa & Turkey Stuffed Peppers

January 31, 2014 2 min read

I woke up sore this morning after the side lunge blitz that was Day 10 and Day 11. After a long walk/hike with my baby in our hilly neighborhood, I had a marathon batch cooking session. I came up with a lean, protein rich dish that was simple and delicious. Try it out and let me know what you think! Quinoa & Turkey Stuffed Peppers Ingredients for 5 servings (1 pepper = 1 serving) 1.25 lb ground lean turkey 2 minced garlic cloves 1/2 onion, finely diced 1.5 cups cooked quinoa 2 Tbsp tomato paste 1 14 oz can diced tomatoes (low sodium): tomatoes strained, juice reserved 1 Tbsp each: oregano, basil, parsley 1 tsp sage 1/2 tsp garlic powder 1/8 tsp fresh ground black pepper 2 pinches of salt 5 large/medium sized bell peppers, de-seeded, tops removed, and steamed* Shredded mozzarella cheese (a little) Shredded Parmesan cheese (a little) *If you prefer soft peppers, steam them. If you prefer firm, crisp-tender peppers like I do, skip the steaming. Also, if you will make this in a crock pot**, skip the steaming. Preparation

Make the quinoa if you haven't already per the box directions (1 cup dry quinoa: 2 cups water). (I made more than 1.5 cups to use for other meals this week.)
Pre-heat the oven to 325 F.
Steam the peppers for a few minutes if you choose to.
Cook the ground turkey. Add the garlic and onion and cook until soft.
In a large bowl, combine the turkey, quinoa, strained tomatoes, tomato paste, and spices. Mix very well.
Spoon the mixture into each pepper.
Arrange in an oven-safe dish, sprinkle with cheese, and pour the reserved tomato juice into the dish.
Bake 30-35 min.

Enjoy! I served this with a simple green salad in red wine vinaigrette. How did you spend your rest day? I hope it was more restful than mine :) Jessica **Crockpot option: Preparation is exactly the same except:

Don't steam the peppers, and save the tops!!
Don't sprinkle the cheese on the peppers.
Arrange the stuffed peppers in a crockpot and place their tops on them. Pour the reserved tomato juice into the bottom of the crockpot.
Cook on low for 4 hours, or until the peppers are tender.
Sprinkle the cheese over the peppers (tops removed)

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