Quinoa is the current big grain on campus, and you can never go wrong with lean ground turkey, so give these stuffed peppers a try and see how delicious nutritious can taste. This recipe yields a healthy and hearty easy weeknight dinner that takes less than 1 hour to bake and prepare. Pointing the spotlight on another popular ground meat, we come to this next recipe for turkey and quinoa stuffed peppers from Spache the Spatula. Cover and bake in the oven at 350 degrees Fahrenheit for 30 minutes. Cover and simmer about 20 minutes or till rice is tender. Stir in cheese.
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Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper. Bring to boiling, reduce heat. In a skillet cook ground beef, onion and ¼ cup chopped pepper until meat is browned and vegetables are tender. Drain off excess fat. Combining beef, tomatoes, rice, Worcestershire sauce, and cheddar cheese, this food formula hits the nail on the head and will become your eaters’ next favorite meal.ĭirections: Cut tops from green peppers discard seeds and membranes. Chop enough of the tops to make ¼ cup set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes invert to drain well. Sprinkle insides of peppers lightly with salt. If you’re serving the peppers as a side dish, this recipe feeds even more.
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This recipe from is a classic and serves three, giving each eater two whole green bell peppers. Perhaps the most popular way to prepare stuffed peppers is by packing the bell peppers with ground beef, and adding some cheese into the mix.