I hope everyone has been having a good week. It has been so warm here in Seattle the past few days! It's hard to cook when it's so hot, but it's a lot easier to get out and be active in the nicer weather!
Tonight for dinner, I am cooking one of my personal favorites, Stuffed Pepper Casserole. This is a recipe that I came up with when I lived in Alaska, and I absolutely love it. Not only is it super easy to make, it's also a cheap meal that's healthy and makes a lot. When I first started making this, I used 2 packs of preseasoned Taco flavored rice. You know the ones that take 3 minutes to cook in the microwave. Once I started this journey, however, I switched to Quinoa for a healthier option.
Jenelle's Quinoa Stuffed Pepper Casserole
Ingredients:
-2 cups uncooked Quinoa
-4 cups low sodium chicken broth
-2 tbsp. taco seasoning
-1 lb ground turkey
-9 bell peppers (3 red, 3 yellow, 3 orange)
-14.5 oz can of enchilada sauce
-1/2 cup sour cream
-4 cups Mexican shredded cheese
Directions:
1. Preheat oven to 400F degrees.
2. In a medium sized pot on medium heat, combine the quinoa, chicken broth, and taco seasoning. Stir to incorporate the seasoning through the quinoa. Cook the quinoa, stirring every 3-5 minutes until the quinoa has soaked up all of the liquid (about 20 minutes)
3. In a medium skillet over medium heat, cook the ground turkey through until fully cooked
4. Dice all peppers, getting rid of the seeds and stems and place in a large mixing bowl.
5. Add the enchilada sauce, cooked turkey, sour cream, cooked quinoa, and 2 cups of the mexican shredded cheese. Stir well and pour the pepper mixture into n 8"x10" casserole dish. Top the dish with the rest of the shredded cheese and cook in oven for 25 minutes.
This dish holds up really well as left overs.
Happy eating
Jenelle
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