WEEKDAYS 1e|12c|p

Stuffed Peppers

Lori Jane HIlburn
Servings: 8
30 to 60 min

Stuff your face with Lori's delicious stuffed peppers!

  • Ingredients
  • step-by-step directions
Stuffed Peppers
  • 1 cup uncooked Inca red Quinoa (cooked to package instructions)
  • 1 pound Ground Turkey
  • 1 cup Whole Kernel Corn (fresh)
  • 1 Bell Pepper (chopped) + 8 Bell Peppers (tops cut off and insides seeded)
  • 1 medium Onion (chopped)
  • 2 Garlic Cloves (minced)
  • 2 tablespoons pickled Pimentos (chopped)
  • 1 1/2 tablespoons Spanish Paprika
  • 1/4 teaspoon Cayenne Pepper
  • Salt (to taste)
  • Pepper (to taste)
  • Preheat oven to 375°F. Heat a large sauté pan over medium-high heat. Add a few tablespoons of Olive Oil and the Ground Turkey. Brown the Turkey, and then add the Onions, chopped Bell Peppers, and Garlic. Sauté until tender and Onions are translucent.
  • In a large mixing bowl combine the cooked meat mixture, cooked Quinoa, Corn and Pimentos. Mix well and add the Paprika and Cayenne Pepper.
  • Place the Bell Peppers in a greased casserole dish. After the mixture is fully combined spoon the mixture into the empty Bell Peppers. Cover and place into preheated oven and cook for 30-45 minutes.
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