Today is extra special because it’s my Mom’s birthday! 
I probably should have baked a cake in her honor but, seeing as she lives a few hundred miles away, I figured I would save the treats for when we are next together and instead make one of my favorite recipes of hers, stuffed bell peppers! She used to make these all. the. time. when I was growing up and would fill them with ground turkey, rice, and herbs and there would never be any leftovers. Stuffed pepper night was always a win.
Now, I did take a few liberties with her recipe but, I promise, it’s just as amazing! Instead of rice I subbed-in quinoa and then added pan-roasted potatoes to round out the flavors.
Oh, and a TON of mozzarella cheese. Because who doesn’t want a thick golden crust of melted deliciousness on top of these?
Even though these are crazy delicious, they’re also super good for you!
- Bell Peppers: Vitamin C, antioxidant and anti-inflammatory properties, great for eye health.
- Potatoes: Great for bone health and blood pressure and have fiber, potassium and vitamin B-6 content which helps with heart health!
- Quinoa: Protein rich, good source of iron and fiber and have a high flavonoid (plant antioxidant) content).
- Tomatoes: A good source of vitamins A and C and folic acid, and contain high amounts of lycopene (the antioxidant that gives them their red color). They also contain choline which helps with sleep, muscle movement and memory.
To make them, simply cook 2 cups of quinoa (according to package instructions). Once cooked, transfer to a large bowl and add the shredded italian sausage and tomato and toss together. In a medium sized pan, add the butter, garlic and onions then cook until they are slightly golden brown and translucent.
Add the halved potatoes and the chicken broth, cover with a lid and let cook for about 10-15 minutes (or until tender). Hollow out four bell peppers and stuff with the quinoa mixture then add to a casserole dish along with the potato mixture. Top with shredded mozzarella cheese and place in the oven on Broil for about 3-5 minutes or until the cheese has melted and begins to turn golden brown.
- 6 small potatoes (halved)
- 1 yellow onion
- 2 garlic cloves
- 1 tomato (diced_
- 2 cups cooked quinoa
- 2 cups ground turkey
- ½ tsp. salt
- A few cracks of ground pepper
- 1 bunch fresh parsley
- Cook 2 cups of quinoa (according to package instructions).
- Once cooked, transfer to a large bowl and add the tomato and toss together.
- In a medium sized pan, add the butter, garlic and onions then cook until they are slightly golden brown and translucent.
- Add the ground turkey, salt and pepper and brown.
- Add the halved potatoes and get a good sear on all sides then add the chicken broth, cover with a lid and let cook for about 10-15 minutes (or until tender).
- Hollow out four bell peppers and stuff with the quinoa mixture then add to a casserole dish along with the potato mixture.
- Top with shredded mozzarella cheese and place in the oven on Broil for about 3-5 minutes or until the cheese has melted and begins to turn golden brown.
- To serve, top with fresh parsley.
