Our neighbor made this for us about a year ago (I can’t remember why), and we were hooked. I was so hooked that I asked her for the recipe while I was pregnant, but she said that she had just made it up. And then she brought me some the next day! So we’ve recreated it here, and it’s just like hers. AND it’s healthy!
Stuffed Green Pepper Casserole
2 green bell peppers, diced
1 lg onion, diced
4 cloves garlic, diced
1lb ground turkey
3 Tbsp Worcestershire (low sodium)
2 Tbsp tomato paste
1-12 oz can Hunts tomato sauce
2 c beef stock
1 c quinoa flakes (check the bulk section of your local health food store)
In a large pot over medium heat, saute the green pepper and onion until soft; set aside. In the same pan, add the ground turkey, garlic, and Worcestershire to brown, using a wooden spook to break the meat into a fine crumble. Once brown, add the tomato paste and stir in to caramelize, about 1-2 minutes. Then add the peppers/onions, tomato sauce and stock, and bring to a boil. Reduce the heat to low, cover, and simmer for about 30 minutes. Stir in the quinoa flakes, return the lid, and cook for 90 seconds. Stir again and enjoy!