Turkey & Quinoa Stuffed Peppers

I’m always thinking of new ways to use my favourite lean ingredients for my main meals so that I don’t grow tired of the same food day-in-day-out and to keep myself interested in healthy eating.
I’ve been on the Turkey Burger train the last few months and as tasty as they are, I wanted to find other ways to use turkey mince so that I can mix it up week to week.
My other lunch staple is always Spinach and then I’ll always use whatever else is in the fridge to make some sort of meal out of these guys.
So my latest idea was to give Stuffed Peppers a try. They always look so pretty and when you break down the ingredients I figured you can make them to be good and healthy so I said I’d give them a go.
I was pretty chuffed with the finished product and again they’re quick to make and cheap to buy so 10/10 all ‘round.
Enjoy folks!!

Ingredients

400 grams Lean Turkey Mince
100 grams Quinoa, uncooked
300 ml Chicken Stock
4 large Peppers, halved and deseeded
4 cubes Frozen Spinach
25 grams Feta, crumbled
1 Tsp. Onion Granules
1 Tsp. Garlic Powder
½ Tsp. Chili Flakes
Salt & Pepper to taste

Method

Preheat the oven to 200 Degrees C and line an oven tray with greased tin foil.
In a pot, cook quinoa in the chicken stock as per the packet instructions.
While the quinoa is cooking, heat some olive oil on a pan and fry the turkey mice.
Pour some boiling water over the frozen spinach and leave to defrost for a couple of minutes.
Drain the spinach of any excess water and add to the turkey.
Add all of the seasoning and stir through.
Cook until the mince has begun to brown and leave to one side.
Making sure your peppers have been hollowed out, place them on the oven tray.
When your quinoa has been cooked through, transfer from the pot and add it to the turkey mix and stir in.
Use a spoon to scoop the turkey and quinoa mix from the pan and fill each of the halved peppers.
When all of the peppers have been filled, sprinkle the crumbled feta on the top of each pepper.
Place your oven tray on the middle shelf of the oven and roast the stuffed peppers for 10-15 minutes or until the feta has started to brown.
Remove the tray from the oven and serve immediately.

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I’m having mine this week with fresh spinach and steamed asparagus and its delish!

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