I'm Stuffed

I think it's safe to say there were little to few leftovers from last nights dinner surprise.  And what I didn't house like a hippo (Jamie that's for you) eat last night, became lunch today so I needed to improvise for dinner tonight.  I haven't gone food shopping yet this week so I did a quick survey of the fridge and decided I could pull off some stuffed peppers.  

All it took was 2 leftover bell peppers, some ground turkey, an onion, shredded cheese, and tomato sauce and voila! Instant weeknight dinner.

Ingredients:

2 green bell peppers

1/2 cup quinoa

1 cup chicken broth

1/2 cup diced onion

1/2 cup tomato sauce

2 Tbs grated Parmesan cheese

2 Tbs shredded Mexican cheese

Salt and pepper to taste

Directions:

Preheat oven to 400 degrees

Cook quinoa in chicken broth until all liquid is absorbed.

Heat saute pan over medium-high heat and cook ground turkey.  I added some chili powder, paprika, garlic powder, salt, pepper, and a little cumin to give it some flavor.  Once turkey is cooked, add onion until browned.  About 5 - 10 minutes.

Prepare peppers by cutting off tops and removing seeds and insides.

 

Combine cooked quinoa and tomato sauce to the turkey mixture, heat for 2 minutes.

Add Parmesan cheese, and begin filling peppers.   Cook for 20 - 25 minutes or until pepper is slightly browned and soft.

Add shredded cheese and bake or broil for 2 - 3 minutes or until cheese has melted.

Mmmm.....

I enjoyed one of the peppers with a small caesar salad and will bring the second pepper for lunch tomorrow.  

Awkward?  Good!