Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
Prep your ingredients: Thoroughly wash the outside of the
Yellow Bell Peppers (6)
with cold water. Cut off the very tops and scoop out the seeds and membrane to have a nice, clean vessel for the filling.
Step 3
Get the peppers into a baking dish. Drizzle them generously with
Olive Oil (as needed)
and season each of them with a pinch of
Salt (to taste)
. Roast them in the oven for 12 minutes to let them develop flavor and start to get tender.
Step 4
In the meantime, start preparing the filling. In a small pot, bring the
Chicken Stock (2 cups)
to a boil. Pour in the
Quinoa (1 cup)
and cover the pot with its lid. Reduce the heat to low and let the quinoa cook until tender for about 12 minutes.
Step 5
While the quinoa cooks, heat
Olive Oil (1 dash)
in a large pan over medium high heat. Brown the
Ground Turkey (1 lb)
while breaking it up with a spoon. Season it and spice it with the
Salt (1/2 tsp)
,
Chili Powder (1/4 tsp)
, and
Smoked Paprika (1/4 tsp)
.
Step 6
When the turkey is cooked, add in the
Shallot (1)
,
Jalapeño Pepper (1)
, and
Tomatoes (4)
. Let them get soft and fragrant for a minute.
Step 7
Then add in the
Canned Black Beans (1 can)
and zest and juice of the
Lime (1)
. Let the mixture come to a low boil, then reduce the heat to a simmer and let it all simmer for 10 minutes.
Step 8
Take the peppers out of the oven, leaving the oven on, and take the pot of quinoa off of the heat. Fluff the quinoa up with a fork, then pour it into the meat mixture and stir it all to combine it into one glorious filling.
Step 9
Scoop a generous amount of the filling into each pepper. Really pack it in to get the peppers nice and well-stuffed.
Step 10
Put the gluten free stuffed peppers back into the oven and bake them for 20 minutes.
Step 11
When they are done, let the stuffed peppers cool for a minute. Top each of them with
Salsa (to taste)
and serve immediately! Enjoy!
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