Stuffed Peppers – You Won’t Believe How Good They Are!!

After watching an episode of Martha Stewart the other day that was focused on healthy eating,in particular the benefits of eating quinoa (pronounced KEEN-wah), I decided to dust off the quinoa box and give it a shot. One of the suggestions was to use it to substitute rice in a dish. I had just bought several beautiful red and orange peppers, so I figured I’d stuff them with quinoa. The end result was phenominal. Even my fussy little eaters were gobbling up the peppers. It was definitely a successful experiment. I hope you will dust off your box of quinoa (or go buy a fresh one) and give this one a try! It’s worth the effort to make the orange-chipotle glaze for this one. The recipe follows. Enjoy!

Chipotle-Quinoa & Turkey Stuffed Peppers

1 1/2 lbs ground turkey
2/3 cup onion, chopped
2/3 cup green peppers, chopped
Cooking spray
3 cloves garlic, minced
1 tbsp dried oregano
1/3 cup orange chipotle glaze
8 whole peppers
2/3 cup ketchup
2 cups quinoa

Directions
1 Preheat oven to 425°.
2 Spray a frying pan with cooking spray. Heat to medium-high and then add the chopped onion. Saute for 3-4 minutes. Add chopped peppers and saute for another 4 minutes or until soft. Add ground turkey and cook until no longer pink.
3 Put turkey mixture into a bowl and cool slightly.
4 Meanwhile bring 4 cups of water to a boil and add quinoa. Cook for 20 minutes or until the quinoa pops open and the spiral inside comes out.
5 Add cooked quinoa to the turkey mixture. Stir in garlic, oregano and orange chipotle glaze and salt & pepper to taste. Fill the peppers with the turkey mixture and place in a pyrex baking dish. Drizzle ketchup on tops of stuffed peppers. Bake 35-45 minutes.

Orange-Chipotle Glaze
*This is from Emeril Lagasse’s “Prime Time Emeril” cookbook

1 cup fresh orange juice
8 cups sugar
2 cups apple cider vinegar
1 cup soy sauce
One 7-ounce can chipotle peppers in adobo sauce, puréed in the blender (or finely chopped, with their liquid)

Directions
1 Bring the orange juice to a boil in a large heavy nonreactive stockpot or a Dutch oven over high heat, and boil until reduced to about 1/4 cup and thick.
2 Reduce the heat to medium-high. Add the sugar, vinegar, soy sauce, and puréed chiles. Boil, stirring often, until the sugar has dissolved and the sauce has reduced to 4 cups and coats the back of a spoon, 20 to 30 minutes.
3 This keeps for three to four days in the refrigerator.

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