“Cause you… play me like a symphony…play me till your fingers bleed. I’m your greatest masterpiece….. You ruin me.” Oh my goodness this song is so beautiful! It’s You Ruin Me by The Veronicas. I wonder what happened to her? I feel for anyone who would ever feel that way. Maybe this song is a little to heavy for this dish but it’s creating emotion in me that will pour out into my food so its worth it 🙂 Speaking of pouring….
I don’t know which one to choose! I’m thinking of starting left to right. lol I kid! 😉 I’m going to stick with just a single Gold Label Johnnie Walker up. It’s a beautiful peaceful evening so I think I will sit on my porch with my drink and smoke a lovely cigar, OPUS for tonight!
I’m so full from this protein packed dish so I better get to sharing with you..
What You Will Need:
4 Bell Peppers (any color) Tops cut off and rough chopped
1 Pk 99% Fat Free ground Turkey Breast
1 Onion, rough chopped
1 Large Tomato, chopped
1 Cup Quinoa, cooked according to package (If you can buy in bulk! It is so much cheaper!)
2 Cups Chicken Stock to cook your quinoa with. (Homemade if you can.)
1 Cup Fat Free Feta Cheese, crumbled
2 Tbsp Cumin
1 Tbsp Chipotle Powder
1 Tbsp Tabasco Sauce
1 Cup Fresh Cilantro, chopped
What the heck toss a bunch of Garlic in there too 🙂
Ok so hopefully you have everything you need so you can fill your bellies with this nutritional dish.
Prep your Mis en Place
Smile a lot and don’t forget to shake it!!
Pre heat the oven to 380. Cut the bottoms off the bell pepper off slightly to stabilize them. Cut the tops off and discard the stem but chop the cut off parts.
As seen here…
Place the bell peppers in a glass oven safe dish or any pan that works for you. Place them in the oven to start roasting.
Let them roast while you cook the quinoa and turkey.
In a pot on the stove, cook the quinoa in the chicken stock. Cook until all the liquid has evaporated.
While the quinoa cooks, start sweating your bell pepper tops, onion, and garlic in a pan set to medium high.
Next add in the turkey to the pan with the bell pepper and onions. Crumble the meat and cook through.
Add in your fresh tomatoes, chipotle powder, and cumin.
Yummy!! My mouth waters at the smell!
Mix well and add in 3/4 of the feta then add in your fresh cilantro.
Lower the heat to low and add in the cooked quinoa, and tabasco.
It’s so colorful!!!
Take the peppers out of the oven. Use a spoon to stuff the bell peppers.
Sprinkle the top with the remaining feta and place back in the oven to cook for 10 more minutes.
You are done!! I am so pleased with how flavorful the dish is. I love the sweetness of the roasted peppers paired with the spice from the chipotle.
Makes 4 Servings:
245 cals, 2 G fat, 22 G carb, 4 G fiber, 33 G pro, 6 G sugar
Extra: Sometimes I like to add pine nuts to the stuffing. It adds a nice nutty flavor to the mix.
Cheers to Another Waistline Friendly Meal!
I’ve missed you