Quinoa & Ground Turkey Stuffed Peppers

I know I've posted this recipe before, but in case you missed it, here you go! It is so good! And any leftover filling goes great in lettuce wraps! 

Roasted Corn Salsa!

Charred corn and poblanos from the grill give this salsa great roasted flavors! You can control the level of heat you want with the amount of jalepenos you use, or none at all for a sweet corn salsa! This salsa goes perfect with chips or in shrimp tacos!

Ingredients:

3 poblano peppers, sliced in half and seeds removed

2 ears of corn

1 red bell pepper, diced

1/2 cup cilantro, chopped

1 tsp salt

1 tsp pepper

Juice of 1/2 lime

1/2 of 4oz can jalepenos, or less depending on how much fire you like! 

(I used half, it was very spicy and I like spicy. I think 1/4 of the can might be the perfect amount so I will try that next time)

Instructions:

1. Heat grill.

2. Once ready, spray corn with olive oil spray and season with salt & pepper.

3. Place corn and poblanos on grill. Cook on all sides until slightly charred.

4. Meanwhile, add red pepper and cilantro into a medium bowl. Add salt and pepper

5. Remove from grill. Allow corn to cool. Dice peppers and cut kernels off cob.

6. Add corn and poblanos into bowl with other ingredients. Mix well. Add lime juice and taste for season. Adjust with salt and pepper if needed. 

7. Serve immediately or chill in fridge.

Quinoa and turkey stuffed peppers!

These are seriously SO good! I have just recently gotten more brave with the veggies I am willing to eat and I've learned something... Bell peppers are delicious!

Here is what you need for this delicious dinner:

4 bell peppers of your color choice

1 cup of brown rice or quinoa, cooked just shy of done

1/2 cup black beans (canned) rinsed and drained

1/2 cup corn

1 lb ground turkey, seasoned with Ms Dash Southwest seasoning

1 cup petite diced tomatoes

1 cup tomato sauce (add more if you like it more saucy)

1/4 cup of your fave cheese

And here's what you gotta do:

1. Cook brown rice or quinoa according to directions

2. While rice/quinoa is cooking, brown ground meat and season

3. Drain and rinse black beans

4. Portion out diced tomatoes, corn, tomato sauce and cheese

5. Combine in large bowl- meat, tomatoes, corn, rice or quinoa, beans and sauce

6. Cut off caps of peppers and pull out ribs and core. Rinse excess seeds out

7. Stuff peppers with filling

8. Sprinkle with cheese

9. Bake at 375 for 45 minutes. Cheese should be melted and filling should be heated all the way through

10. Dig in! This recipe serves 4. 

I love these even more for leftovers! Enjoy!