Researchers have recently taken a close look at certain antioxidant phytonutrients in quinoa, and two flavonoid—quercetin and kaempferol—are now known to be provided by quinoa in especially concentrated amounts. In fact, the concentration of these two flavonoids in quinoa can sometimes be greater than their concentration in high-flavonoid berries like cranberry or lingonberry. The following recipe is a healthy one and using Turkey makes it lite.
Yeald: 6 Stuffed Bell Peppers
1 cup quinoa (or 1/2 cup quinoa and 1/2 cup bulgar wheat)
2 cups chicken stock
6 bell peppers
1 tablespoon olive oil
1 lb ground turkey
1 (14 ounce) can diced tomatoes, drained
1 (6 ounce) can tomato paste
1/2 vidalia onion, chopped
4 garlic cloves, chopped
1/4 cup Worcestershire sauce
1/2 cup shredded Italian cheese
Salt and Pepper to taste.
1. Preheat oven to 350 degrees.
2. Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
3. Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (You will add the meat mixture later).
4. Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
5. Add chopped onions and peppers. Saute 2-3 minutes.
6. Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
7. Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
8. Add the cooked quinoa to the meat mixture. Stir thoroughly.
9. Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
10. After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).
11. Serve and enjoy!