Sunday, December 22, 2013
-For the quinoa, follow the instructions it comes with (I used chicken broth for more flavor)
-1 lb of ground turkey
-1 zucchini, peeled and grated
-2-3 cloves of garlic, chopped
-4 green peppers, top cut off with the insides of seeds and ribs scrapped out
-salt and pepper
-a small handful of cilantro, chopped
Preheat oven 400 degrees
While the quinoa is cooking, heat up a saute pan with EVOO on medium-high heat. Add grated zucchini to cook about 3 minutes before adding the garlic, season with salt and pepper. After about 5 minutes, pushed the zucchini-garlic mixture aside to add the ground turkey and start stirring it together. Season with salt and pepper, cumin, smoked paprika, poultry seasonings. After about 10 minutes, add in the chopped cilantro and let cook until the quinoa is finished (it usually take 10-15 minutes to cooked) with the heat reduced down to low.
While the turkey mixture and quinoa are cooking, in a greased up 9x13 baking pan, set the 4 green peppers and season them with salt, pepper and drizzle of EVOO. Add the cooked quinoa to the turkey mixture and mix together. Using a big spoon or a cup, scoop the mixture into the green pepper until to the top.
Put the stuffed green peppers in the oven and bake for 35 minutes. Let stand for about 5 minutes before serving