1 yellow onion
Lean ground turkey
black beans with no salt added or low sodium
favorite spicy seasoning, I use Flavorgod’s everything spicy
diced tomatoes (fresh or no salt added canned)
shredded cheddar cheese
This recipe will not only stuff 6 peppers, but there will be enough to freeze for another six peppers at a later date. Want your children to try new things? Have them cook with you! They will want to try their creation!
Heat the oven to 325 degrees
You want to cook the red quinoa first.
Chopped the onion and dice the garlic up, then saute in 1 tsp of coconut oil, remove and place in a dish when done cooking.
Start a large pot of boiling water for your peppers. Then wash, chop the tops off the peppers and remove the seeds. Once the pot of water is boiling you want to add the peppers to this for 3 minutes and then remove and drain them on paper towels.
When the onions and garlic are finished cooking you can start cooking the ground turkey in that same pan. I cook that in 1 tsp of coconut oil. Then once turkey in no longer pink, add the onions, garlic,and the seasoning you chose while sauteing together for 1 minute.
Drain the tomatoes or dice them up.
Place your peppers in a large muffin tin, so they don’t fall over and place on a cookie sheet.
Once everything is done cooking you will mix the red quinoa, tomatoes, black beans and the meat mixture in a large bowl.
while that is cooking you can also start cooking the ground turkey. I cook that in 1 tsp of coconut oil.9. You then will fill each pepper to the rim and top of with a tablespoon of cheese or use a blue container for the cheese if you are following the 21 day fix plan.
Once all these steps are completed you will place the peppers in the oven for 20-25 minutes and then serve right away.
If you are following the 21 day fix, 21 day fix extreme, Cize or Hammer & Chisel nutrition plan this will count as ½ teaspoon, 1.5 green, 1 red, 1 blue, 1.5 yellow