June 19, 2018

Quinoa Turkey Enchilada Stuffed Peppers

Name: Quinoa Turkey Enchilada Stuffed Peppers
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Ingredients: 1 cup quinoa (uncooked, I like tri-color quinoa); 4 cloves garlic; 1 tbsp olive oil; 1 medium onion (diced); 1 cup frozen corn; 1 jalapeno (seeds removed and diced); 1.25 pounds ground turkey; 2 teaspoons cumin; 4 teaspoons chili powder (divided); 1 15.5 ounce can black beans (drained and rinsed); 1 10 ounce can enchilada sauce (I used mild); 1 10 ounce can diced tomatoes with chiles (drained); 2 tbsp lime juice; 1/2 cup cilantro (chopped); 6 large bell peppers (assorted colors); 2 ounces mixed Mexican cheese

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Quinoa Turkey Enchilada Stuffed Peppers. Peppers filled with delicious quinoa and Mexican spiced turkey, with enchilada sauce and veggies, and topped with a bit of melted cheese! A cross between stuffed peppers and enchiladas, and a healthier take on both.

Family Nights Out

Last Friday night my husband and I took our kids to meet some friends and their families at a local winery. On Friday nights during the summer, the winery usually has live music and a food truck. There is a lot space for kids to run around, and it’s just fun.

I get off work before my husband, so I went home to get our kids and the stuff we’d need for the evening. After 45 minutes of preparing to leave for a two hour event, it struck me how much work it is to go anywhere with tiny little people. Just five years ago, I could’ve packed for a month long trip in that time frame. But now there is so much to think about … What if someone gets thirsty? What if they’re hungry? What if they refuse the first food I pack? What if someone poops themselves? Will they need sunscreen? The list is just so long. If you’ve ever read this blog and thought “why does this girl cook so much?”, it’s because it takes way too much effort to go places that often.

The Missing Child

So, we go to the winery, and all is good. My son is going through a super friendly phase. He likes to tell people his name and start conversations with them. At some point during the evening, my husband and I are chatting with a friend when my husband realizes we haven’t seen our son in a couple of minutes. I was horrified. Mind you it had only been about 120 seconds since we had seen him, but all reason went out the window.

We enlisted our amazing friends to join a search party that seemed like it lasted for years, but was probably two to three minutes. A friend found our son just five feet away, sitting in a chair in a circle of older women, chatting them up. All was fine. He was just being a sweet kid, and probably trying to find out what type of snacks the women had. But, it was stressful, and that is why I prefer to eat in confined spaces, such as my kitchen.

Dinners at Home

If you’re like me, and find it easiest to eat dinner at home the majority of nights, these Quinoa Turkey Enchilada Stuffed Peppers are perfect for you. They’re easy to make, make a TON (as in invite over some friends to help you eat), and they are delicious. Plus, quinoa and turkey, those things are just healthy.

Quinoa Turkey Enchilada Stuffed Peppers

A cross between stuffed peppers and enchiladas, and a healthier take on both. Peppers filled with delicious quinoa, Mexican spiced turkey, enchilada sauce, and veggies, then topped with a bit of melted cheese!

5 from 4 votes

Course: Main Dish

Prep Time: 35

Cook Time: 45

Servings: servings

Calories: 258

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Ingredients

1 cup quinoa uncooked, I like tri-color quinoa
4 cloves garlic
1 tbsp olive oil
1 medium onion diced
1 cup frozen corn
1 jalapeno seeds removed and diced
1.25 pounds ground turkey
2 teaspoons cumin
4 teaspoons chili powder divided
1 15.5 ounce can black beans drained and rinsed
1 10 ounce can enchilada sauce I used mild
1 10 ounce can diced tomatoes with chiles drained
2 tbsp lime juice
1/2 cup cilantro chopped
6 large bell peppers assorted colors
2 ounces mixed Mexican cheese

Instructions

Preheat oven to 375 degrees.
Cook quinoa according to package directions and set aside.
In a large pot over medium-high heat, heat olive oil.
Add garlic and saute for about 30 seconds.
Add onion, corn, and jalapeno. Cook, stirring frequently, until onion is soft.
Add turkey, cumin, and 2 teaspoons of chili powder. Cook, stirring frequently, until turkey is cooked through.
Add black beans, enchilada sauce, diced tomatoes, lime juice, and cilantro. Mix well. Simmer, uncovered and stirring occasionally, for 15 minutes.
Stir cooked quinoa and 2 additional teaspoons of chili powder into turkey mixture. Remove from heat.
Cut peppers in half vertically. Use a pairing knife to carefully remove stem and core.
Place peppers, skin side down, in a large 9×13 baking dish (you will like need two 9×13 dishes).
Divide turkey quinoa mixture among peppers. Pour 1/2 cup water into bottom of each baking dish and cover dish(es) with aluminum foil.
Bake for 40-45 minutes, or until peppers are softened. Remove foil and top with cheese. Return to oven and bake for another 3-5 minutes, or until cheese is melted and bubbly.

Notes

I sometimes freeze stuffed peppers. To do this, I do them in a pan without the liquid, and cover the pan with plastic and aluminum foil. I thaw it before I bake it.