These stuffed peppers are so easy to make and are great as leftovers!! Don’t let the number of ingredients scare you off, you probably already have most of the spices and ingredients in your fridge or pantry!
When I eat these for leftovers, it takes about 2 minutes to warm back up and I add in a big handful of greens, usually spinach-kale mix and drizzle with a little olive oil and salt. This makes for an easy quick lunch the next day. One that will satisfy me and keep my energy up until dinner time!
I hope you give this one a try and let me know how you like it!
Mexican Stuffed Peppers
Fun and full of flavor!
Add quinoa in a pot with chicken bone broth, on med-high heat bring to a boil. Once it starts to boil turn heat down to low, cover the pot, and simmer for about 20 minutes
In another pan, turn heat to medium and add ground turkey. Season with chili powder, salt, dried oregano and cumin. Break up the meat into little pieces while cooking. Cook for about 10 minutes or until done. Turn off the heat.
Add 1/2 cup of cooked quinoa, tomato puree, yogurt, and chopped cilantro to the ground turkey and mix together to combine.
Wash the bell peppers and dry. Slice the tops off the bell peppers and remove the seeds and ribs. Stuff the bell peppers with the meat mixture.
~Note if your bell pepper doesn't stand up straight, slice a small sliver off the bottom to even it out.
Add stuffed peppers to a deep dish baking pan (one that has high sides) and bake for about 25 minutes.
~Note if you want to add cheese to the top of the stuffed peppers, add it at about the 20 minute mark.
If you can't find bone broth you can always use low sodium chicken broth.
Or you can make your own, which is always better! You can find the recipe here.