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1
Preheat oven to 350F.
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2
Cook 3/4 cups quinoa in 1 1/2 cups chicken stock.
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3
Bring stock to a boil, add in quinoa.
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Let simmer until all liquid is absorbed.
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5
Chop onion, green bell pepper, and garlic.
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6
Saute in olive oil over medium heat for about 5 minutes.
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7
Add in ground turkey.
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8
Brown meat (about 6 minutes or so).
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9
Once meat is brown, add quinoa, tomato sauce, spices, parsley, basil, and salt and pepper.
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10
Mix together.
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11
Let simmer for about 5 minutes.
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12
While stuffing is simmering, bring a large pot of salted water to a boil.
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13
Dunk each bell pepper in boiling water for about two minutes.
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14
This will brighten the color and is supposed to enhance the flavor.
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15
Carefully remove peppers from water.
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16
Let cool, then chop off the top and clean out the inside of the peppers.
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17
I like to mix the cheese into the peppers while they are simmering, but you can choose to just sprinkle it on top at the end.
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18
Stuff each pepper with quinoa mixture.
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19
Bake in a glass pyrex for about 15 minutes.
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20
**This recipe won the Dallas Semi-Final Cook Off for the Aetna Healthy Food Fight in October 2011.
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21
It will be competing for the grand prize in NYC in December 2011!
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22
**
