This month’s Recipe Redux theme is “Spring Cleaning!” Clearly, my pantry is still in need of it:
Never mind. I was going to include a picture of the mess in there, but it’s too embarrassing!
As I was going through my pantry to find an ingredient for this month’s challenge, I found an entire Costco sized package of canned tomato sauce. Well, if you’ve ever accidentally bought too much tomato sauce like I did, I have a great recipe you can put in your lunch or dinner rotation now!
Ingredients (makes 6):
6 bell peppers: red, orange, and/or yellow
15 oz can tomato sauce
1 cup dry quinoa
2 cups chicken broth or water
16 oz lean ground turkey
2 tablespoons olive oil
1 medium onion, diced
1 small can diced green chilis
3 garlic cloves, chopped
Taco seasoning, to taste
6-12 oz shredded cheese (I used 2% fat Mozzarella)
1. Remove the tops and seeds from each bell pepper. Heat a large pot with enough boiling water to just cover the bottom below a steamer basket. Place bell peppers in the steamer basket and steam, covered, for about 5-10 minutes or until desired tenderness is achieved. You can boil the peppers submerged in water to soften them instead. Remove the peppers, pat dry with a paper towel, and allow to cool on an aluminum lined baking sheet.
2. As the peppers cool, toast the dry quinoa in a saucepan, stirring frequently for 2 minutes. Add 2 cups boiling water or broth and reduce heat to a simmer. Cook covered for 15 minutes or until liquid is absorbed.
3. While the quinoa is cooking, sauté the onions And garlic in 2 tablespoons of oil in a large skillet over medium heat. Once softened and golden, set aside. Brown ground turkey in the pan until there is no pink visible and the meat is in small crumbles.
4. Stir taco seasoning, tomato sauce, cooked onions, cooked quinoa, and diced green chilis into the turkey.
5. Distribute the meat and quinoa mixture evenly among the bell peppers, top each one with 1-2 oz shredded cheese, and broil until golden and bubbly.