You will need:
- 1 tablespoon light olive oil
- 1 1/2 cups organic chicken broth
- 16 oz. jar Organic Salsa, I used mild salsa
- 1 cup diced onion
- 1/4 cup diced bell pepper, any color works
- 1/4 cup cut up broccoli
- 1/8 cup corn kernels
- 1/8 cup chopped carrot
- 1 cup cooked Quinoa, can substitute rice
- 3/4 pound extra lean ground turkey breast
- 4 medium bell peppers, any color works
Spray a skillet with nonstick cook spray and pour the tablespoon of olive oil in the skillet. Heat the skillet up to a medium heat and then add in the onion, diced bell pepper, carrot, broccoli, and corn kernels. Sauté until the vegetables are tender and remove promptly. Set aside.
I cooked my Quinoa ahead of time. Follow the instructions listed on the bag or box. White spindles should form on the outside of the quiona when it is ready.
Cut the tops off of the bell peppers and remove the seeds and membranes. Place hollowed out bell peppers in crockpot.
Add 1/4 cup of quinoa to each bell pepper.
Next, take the ground turkey and fill each pepper with ground turkey, there may be some left over.
Top the peppers with with the sautéed vegetables.
In the spaces between the peppers in the crockpot put any remaining quinoa and ground turkey. 
Then, pour the chicken broth on the bottom of the crockpot.
Finally, pour the salsa over each of the peppers. Pour any remaining salsa on the bottom crockpot.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours. The peppers will be tender when prodded with a fork when they are done.
Careful they are extremely hot when they come out of the crockpot!! Allow the peppers to cool for a few minutes before serving and enjoying. For leftovers keep in an airtight container and keep refrigerated. Enjoy and have a wonderful week everyone!!
Nutrition per serving (Serves 4):
Calories: 246
Carbs: 23
Fat: 5 grams
Protein: 30 grams
Sodium: 235mg
Sugar: 6 grams
No comments:
Post a Comment