Sunday, May 9, 2010

Turkey Bolognese Stuffed Peppers with Quinoa

A simple, four-ingredient comfort food dish, made healthier with Quinoa in place of rice, turkey instead of beef and reduced-fat cheese.  The Quinoa was a new experience for Mike, and I wasn't sure he'd approve.  Thankfully, he liked it. :)  In the future, I will make the mixture thicker and sprinkle additional cheese on at the end of baking.  

  • Trio of large, multi-colored peppers
  • 1/2 cup cooked Trader Joe's Organic Red Quinoa (prepared according to package instructions)
  • 1 package of Trader Joe's "Just Sauce" Turkey Bolognese (prepared according to package instructions)
  • 1 8-ounce package of Weight Watchers Mexican Style shredded cheese

  • Preheat oven to 350 degrees.
  • Spritz a small baking pan with olive oil non-stick spray
  • Prepare peppers by cutting off the tops and scooping out the interior white flesh and seeds.  Rinse thoroughly and dry.
  • In a large bowl, mix cooked Quinoa, prepared bolognese sauce and cheese until fully blended.
  • Scoop Quinoa mixture into each pepper.
  • Spritz peppers in pan with olive oil non-stick spray.
  • Bake, with pepper tops on, for 45 minutes.
  • Remove from oven, remove tops and then bake for another 10 minutes.

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