Stuffed peppers have been a dinner staple for years. It even seems like everyone has their own “special” recipe. Today I’m sharing mine. These quinoa stuffed peppers have the kick of a Mexican dish with all the same comforts!
Whether prepared with quinoa or long grain wild rice, stuffed peppers are a weekly occurrence in my household. They are especially comforting as we continue through the chilly, winter months. The warm, meaty filling. The melty cheese. Can you think of a more perfect winter combo?
While stuffed peppers have always been one of my favorite dishes, quinoa hasn’t always been part of the mix. It wasn’t until recently I started using this nutritious grain in place for other carby-foods. Let me tell you – it changes everything (in a good way)! The flavor is boosted, the texture is enhanced and the nutritional value is increased.
Yes, quinoa boosts nutrtional value in this meal – or any meal for that matter. Whole grains like quinoa contain essential vitamins, minerals and fiber, which regulate the digestive system and keep you satisfied longer. These essentials include iron, B-vitamins, calcium, vitamin E and more. It’s also a great source of protein.
The key to this recipe is the homemade taco seasoning. Although you can use store-bought packets, preparing it yourself drastically reduces sodium and any other added ingredients. If you’re questioning the flavor – don’t. It’s just as satisfying as its prepackaged counterpart. And of course, better for you!
As mentioned in the recipe, this will make enough filling for 4-5 peppers. But if you’re using less, save the leftovers! The quinoa and turkey mixture is great as a salad bowl. Just re-heat and top with chopped romaine or the green of your choice. Enjoy!