Quinoa stuffed peppers

This has apparently become my specialty, according to Jas and the girls upstairs.  I think they just really enjoy the meal and want me to keep making it.


Ingredients (today):

• 8 peppers (any color, but it's best if they sort of stand on their own)
• 1 1/4 pounds ground turkey
• 1 cup chopped onion (roughly 1/2 large onion)
• 1/2 cup chopped carrot (1 large carrot will do)
• 2 stalks chopped celery
• 2 cloves garlic
• Salt
• Pepper
• 3 medium tomatoes (I like to use romas)
• 1 cup uncooked quinoa
• 2 cups water
• Shredded cheese

Directions:

Preheat the oven to 350 degrees.

Cut the tops off the peppers, remove the pulp and seeds.  Bring a large pot of salted water to a boil, and add the first half of the peppers.  Boil for 5 minutes, then remove the peppers from the water and set aside.  Repeat for remaining peppers.

Cook quinoa according to package directions.  Add quinoa and water to pot, bring to boil.  Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.

Brown the ground turkey in a large skillet over medium-high heat.  Remove meat and set aside.

Add the onion, carrot, celery, and garlic to the pan.  Cook 4-5 minutes, until vegetables are tender.

Return the meat to the pan, and add the cooked quinoa, tomatoes, salt, and pepper.  Continue cooking for 3-4 minutes, until heated through.  Remove from the heat.  **Next time I plan to mix in some shredded cheese here so there is a little cheese in every bite.

Place the peppers in a baking dish and fill each with the quinoa mixture.  Bake for 15 minutes.

Set the oven to Broil.  Sprinkle cheese over the stuffed peppers and broil for 2 minutes, until lightly browned.

Adapted from about.com

UPDATE:  I have been informed that these work as perfect pocket snacks for a day on the mountain thanks to my very own Tall Dark and Nerdy.