Taco inspired Stuffed Peppers with ground turkey and quinoa

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Ok so here is the not so recipe, recipe:

Ingredients

  • 1 lb ground turkey
  • Bell peppers 4-6
  • 1/2 cup cheese (whatever you like)
  • 1 1/2 – 2 cups black beans
  • 2 cups salsa (Chipotle Salsa Trader Joe’s)
  • Trader Joe’s Taco seasoning or other
  • 1 -2 cups quinoa (cooked)
  • 2 small shallots (or onion)

I only made 3 peppers and I chose red, green and yellow. I have never made this recipe before. It was inspired by another recipe I saw so I just put my own spin on it. I cooked the quinoa in chicken stock instead of water … it taste better that way. I did not blanch the peppers 1st but after reading more recipes, that is what I recommend. Blanch in hot water for 3 minutes. It will help the peppers to cook faster in the oven. Cut off the tops and take out the inside. Leave the top for garnishment.

  1. Cook ground turkey and season with taco seasoning and a little salt
  2. Add chopped shallots, Stir
  3. Add beans (canned are ok), Stir
  4. Add salsa, Stir
  5. Add quinoa, Stir
  6. Add cheese and save a little to sprinkle on top
  7. Spray peppers with coconut oil spray or other spray or EVOO
  8. Add filling and sprinkle cheese
  9. Cook in 350 degree oven for 25 minutes or until peppers are tender
  10. Serve with remaining filling

 

 

Thinking of Thanksgiving Dinner

Thinking of what to prepare for Thanksgiving dinner. Should I make a few sweet potato pies? Of course I should! But because I like everything fresh, I will make another stop tomorrow. But, last weeks find was the Short Stack pancake syrup. It has 60g of sugar and 240 calories per 2 fl oz. Boy oh Boy!!! This is why I normally use the Trader Joe’s house whip (30 calories and 2g of sugar per 2 Tbsp) and fresh strawberries. Treat yourself sometimes!

Trader Joe’s

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I absolutely love the finds at Trader Joe’s. This week I purchased edamame because Dr. Oz says it breaks down the estrogen produced in pear shaped women *shruggs*.  I also stocked up on the garlic flavored EVOO and green olive tapenade. Now what’s for dinner?

Organic or Not Organic?

Organic Collard Greens from Whole Foods at $2.49 a bundle. It may not be cost effective for everyone but the extra large leaves and superior taste makes the extra few dollars worth the splurge.