Hey friends,
I apologize for my recent lack of dedication to the blog...
I'm back! ...and I brought stuffed peppers :)
So I made these guys with a bison/ground turkey/quinoa mix 1:1:1, but feel free to use any ground meat and any whole grain, like brown rice.
Fun facts about why this meal is healthy :)
--> So I know I've talked about quinoa before, but did you know that quinoa is one of only TWO plants that are considered a "complete protein"? The only other one is soy, that's why they make all those protein shakes and stuff out of it! Unfortunately, 99% of the soy produced in America is GMO and contains large levels of phytoestrogens and other plant hormones...
--> Bell peppers are super bright in color, which means they contain large levels of phytonutrients (phyto- meaning plant). Each specific color in plants indicates a different phytonutrients. These phytonutrients are beneficial to different functions of our bodies. Reds, for instance, play an active role in antioxidation.
--> Why bison? I know some people are turned off by unconventional foods, but the truth is, what is unconventional to you, is everyday for someone else. Bison is super high in protein while remaining low in fat. Which is awesome, I'm sure you know why.
I know this seems like a lot of steps, but I tried to break it down and make it as simple as possible to understand. If you guys have any suggestions or questions, let me know! Email me at maudelyse15@hotmail.com
I served this with velveeta shells cause I was feelin' crazy, ENJOY!
Ingredients:
1/2 lb. ground turkey
1/2 lb. ground bison
1 c. uncooked quinoa
2 c. chicken broth or water
1 yellow onion
3/4 c. mushrooms
1 clove garlic (minced) or frozen cube of garlic
salt and pepper to taste
two pinches of paprika
1 tsp. basil
1 tbsp. fresh parsley
4 good sized bell peppers (color of your choice)
3 tbsp. olive oil
1 egg
Instructions:
1. Rinse uncooked quinoa
2. Heat a small pot on medium high with 1 tbsp. olive oil
3. Add quinoa, salt, pepper, paprika, and basil
4. Stir for 5 minutes
5. Add chicken broth or water
6. Bring to boil for 5 min. and then turn down to low and cover for 35-45 min. or until liquid is gone
7.Bring a large pot of water to boil
8.Preheat oven to 375 degrees
9. Core your bell peppers so they're hollow
10.Prepare an ice bath in a large bowl
11. Drop them in the boiling water for 5 minutes
12. After the 5 minutes, drain each pepper and place in the ice bath
13. Drain after 5 minutes and set them aside to dry
14. Bring a large skillet to med-high heat with olive oil
15. Drop your ground meats in and brown
16. Halfway through browning, turn heat down to medium and drop in your diced onion, mushrooms, garlic, and spices/herbs (you can always spice it up as you wish!)
17. Cook until onions are transparent and it smells awesome
18. Add 1 or 1 1/2 cups of the cooked quinoa (depending on the consistency you're going for)
18. Remove from heat and allow to cool for minutes
20. Add egg and mix
21. Stuff the mixture into your bell peppers
22. Bake in a greased casserole dish for 45 minutes
I apologize for my recent lack of dedication to the blog...
I'm back! ...and I brought stuffed peppers :)
So I made these guys with a bison/ground turkey/quinoa mix 1:1:1, but feel free to use any ground meat and any whole grain, like brown rice.
Fun facts about why this meal is healthy :)
--> So I know I've talked about quinoa before, but did you know that quinoa is one of only TWO plants that are considered a "complete protein"? The only other one is soy, that's why they make all those protein shakes and stuff out of it! Unfortunately, 99% of the soy produced in America is GMO and contains large levels of phytoestrogens and other plant hormones...
--> Bell peppers are super bright in color, which means they contain large levels of phytonutrients (phyto- meaning plant). Each specific color in plants indicates a different phytonutrients. These phytonutrients are beneficial to different functions of our bodies. Reds, for instance, play an active role in antioxidation.
--> Why bison? I know some people are turned off by unconventional foods, but the truth is, what is unconventional to you, is everyday for someone else. Bison is super high in protein while remaining low in fat. Which is awesome, I'm sure you know why.
I know this seems like a lot of steps, but I tried to break it down and make it as simple as possible to understand. If you guys have any suggestions or questions, let me know! Email me at maudelyse15@hotmail.com
I served this with velveeta shells cause I was feelin' crazy, ENJOY!
Ingredients:
1/2 lb. ground turkey
1/2 lb. ground bison
1 c. uncooked quinoa
2 c. chicken broth or water
1 yellow onion
3/4 c. mushrooms
1 clove garlic (minced) or frozen cube of garlic
salt and pepper to taste
two pinches of paprika
1 tsp. basil
1 tbsp. fresh parsley
4 good sized bell peppers (color of your choice)
3 tbsp. olive oil
1 egg
Instructions:
1. Rinse uncooked quinoa
2. Heat a small pot on medium high with 1 tbsp. olive oil
3. Add quinoa, salt, pepper, paprika, and basil
4. Stir for 5 minutes
5. Add chicken broth or water
6. Bring to boil for 5 min. and then turn down to low and cover for 35-45 min. or until liquid is gone
7.Bring a large pot of water to boil
8.Preheat oven to 375 degrees
9. Core your bell peppers so they're hollow
10.Prepare an ice bath in a large bowl
11. Drop them in the boiling water for 5 minutes
12. After the 5 minutes, drain each pepper and place in the ice bath
13. Drain after 5 minutes and set them aside to dry
14. Bring a large skillet to med-high heat with olive oil
15. Drop your ground meats in and brown
16. Halfway through browning, turn heat down to medium and drop in your diced onion, mushrooms, garlic, and spices/herbs (you can always spice it up as you wish!)
17. Cook until onions are transparent and it smells awesome
18. Add 1 or 1 1/2 cups of the cooked quinoa (depending on the consistency you're going for)
18. Remove from heat and allow to cool for minutes
20. Add egg and mix
21. Stuff the mixture into your bell peppers
22. Bake in a greased casserole dish for 45 minutes
See ya next time,
Maude
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