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Slow-Cooker Turkey & Quinoa Stuffed Peppers
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Prep Time 20 minutes
Cook Time 3 hours
Servings
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Instructions
  1. Cut ½-inch off top of each pepper. Remove stem; chop remaining pepper top into ½-inch pieces.
  2. Heat oil in large skillet on medium heat. Cook sausage 4-5 min. or until browned, breaking up large pieces with wooden spoon. Add chopped peppers and onions. Cook 3-4 min. or until crisp-tender. Stir in quinoa, 1-1/2 cups sauce and 1 cup broth. Bring mixture to a boil.
  3. Add remaining sauce and broth to slow cooker insert. Cut a thin slice off bottoms of each pepper so they stand upright. Arrange pepper bottoms snugly in slow cooker. Fill peppers evenly with quinoa mixture; cover with lid. Cook 3 hours on HIGH (or 6 hours on LOW) or until peppers are softened and quinoa is tender.
  4. Top each pepper with cheese and parsley before serving.
Recipe Notes

There is no need to pre-cook the quinoa before stuffing the peppers because it will steam as it cooks.

Make this protein-packed dish vegetarian by substituting plant-based sausage and vegetable broth for the turkey sausage and chicken broth.

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Country Captain Chicken
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Prep Time 10 minutes
Cook Time 70 minutes
Servings
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Instructions
  1. Preheat oven to 350°F.
  2. Bring water to a boil in a medium saucepan. Add quinoa and 1 tsp salt and pepper. Reduce heat to low, cover and simmer for 20 minutes or until tender and most of the liquid has been absorbed. Fluff with a fork.
  3. While quinoa is cooking, season chicken with 1 tsp salt and pepper. In a large non-stick pan over medium heat, add oil and brown the chicken thighs 5 minutes on each side. Remove from pan and place into a baking dish. Set aside.
  4. Add peppers, onion, garlic, mushrooms and curry powder to same non-stick pan. Sauté for 5 minutes. Add sauce and raisins. Stir and place over chicken.
  5. Bake uncovered for 45 minutes or until fully cooked. Serve over quinoa and garnish with scallions and almonds.
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