Fellow foodies and readers: I took a brief hiatus to explore the culinary offerings of California and now I’m back with more delicious recipes and experiences to share!
I really love making dinners that will also give me lunch for the next day! It helps speed things up when I’m one foot out the door!
We I made stuffed peppers recently and they were delicious! This dish is turkey-based but can absolutely be made vegetarian.
- 1lb. ground Turkey
- Olive Oil
- 1 bag microwaveable Peas
- 1/2 cup Quinoa, cooked
- Soy Sauce
- Brown Sugar
- Salt/Pepper, to taste
- 3 Bell Peppers (any color)
- Shredded Cheese
- Preheat oven to 400 degrees F.
- In a large skillet, heat some olive oil (about 1 tbs.) and add in a heaping tablespoon of garlic (more or less based on preference).
- Add the ground turkey and sauté until brown.
- Stir in a few shakes of soy sauce and some sprinklings of brown sugar (These flavors are similar to my Korean Beef).
- While the flavors are melding, prepare the bell peppers by cutting around the stem in a circle and then popping out the center stem. Clean out the seeds, carefully with cool water.
- Microwave the peas per the directions on bag and then add into skillet.
- Add 1/2 of cooked quinoa (per directions on bag).
- Finally, add some shredded cheese to the sauté and mix. (Any kind you like. I had Mozzarella and Cheddar, and used both.)
- Scoop the mixture into each of the cleaned peppers and top with additional cheese.
- Place stuffed peppers onto a foil-lined sheet sprayed with olive oil (Misto is great here).
- Bake at 400 degrees F. for about 20 minutes, checking frequently.
You will likely have leftover stuffing (unless you make more peppers). However, the stuffing makes a great lunch the next day!