Turkey and Quinoa Stuffed Peppers with Spicy Lemon and Garlic Broccolette

Serves 2
Prep: 20 mins
Cook: 25 mins

 This is one of my favorite recipes to make with left
over quinoa or rice. This recipe is super easy and you
can switch out some of the ingredients for what ever you like. I make two of the peppers with soy cheese or my dairy free boyfriend and
regular cheese for my self,
I like mozzarella! This recipe doubles really well and the peppers are great the next day for lunch or dinner.

Peppers
2 large bell pepper
1 cup cooked quinoa
½ lb extra lean ground turkey
½ onion
2 cloves garlic
Olive oil
¼ chopped pepper
¼ cup sliced tomato
Chopped basil
Salt
Pepper
Cheese

Pre heat oven to 400

1. Cook quinoa if needed ( 1 cup h20, ½ cup quinoa bring to a boil, reduce and simmer for 20 mins)
2. Sauté onions and garlic in olive oil, add turkey and sauté until turkey is cooked though, season.
3. Add quinoa, basil and tomatoes
4. Cut pepper in half lengthwise and removes seeds and rise inside
5. Stuff peppers and place in a parchment lined baking dish, top with cheese and cover loosely, bake covered for 20 minutes, or until pepper are tender, uncover and bake for 5 more minutes until cheese is bubbly. Serve with spicy lemon garlic broccolette.

　

　

Spicy Lemon and garlic Broccolette

1 bunch Broccolette (or Broccolini, or Broccoli )
1 clove garlic
1 shallot diced
Juice of 1 lemon
1 tsp olive oil
1 tsp chili flakes
Salt
Pepper
2tbs h20

　
1. Trim and wash broccolette, set aside. Mix lemon and seasonings in a small bowl
2. In a frying pan over med high heat (with a well fitting lid), heat oil sauté onion and garlic. Add lemon mixture and broccolette, sauté until you have cover the broccolette with sauce, add water and place lid on. Cook for 5 mins or until the broccolette is tender.