Warm up with this tasty dish! Last night we had baked Anaheim chile peppers stuffed with ground turkey and quinoa. It was so good!
- 6 Anaheim Chile Peppers
- 2 Cups Cooked Quinoa
- 1/2 lb. Ground Turkey *
- 1/2 Packet Taco Seasoning
- 3-4 Green Onions
- 1/2 Cup Salsa
First, lets begin with the quinoa. I’ve had some difficulty in the past with making quinoa. The last few times I cooked it, it came out either bitter or sticky and starchy. I was hesitant to try again, but quinoa is so good for you and it has PROTEIN! I know its a 2:1 ratio of quinoa to liquid, but I couldn’t remember the cooking time. I was looking online and stumbled upon some new cooking instructions that I haven’t seen before. You can find the method here. Oh my goodness, it was awesome! The end result was the best quinoa I have ever cooked – light and fluffy! This will be my forever method of cooking quinoa. FOREVER. AND EVER.
While the quinoa is cooking, brown your ground turkey. (I precook and freeze my ground turkey to save time. I thawed it earlier in the day and now I was heating it in a skillet.) Once cooked and drained, add a packet of taco seasoning, and prepare according to directions. When done, add 1/2 cup salsa of choice, 3-4 chopped green onions, then mix in desired amount of quinoa. Set aside and preheat oven to 375deg.
Cut the stem end off your chile peppers and slice down one side vertically. Carefully remove the seeds and membranes from inside the peppers. This is the where most of the “heat” is in a spicy pepper. Also be careful to clean your hands right after. You do not want to accidentally rub your eyes! They will BURN!
Spray the inside of a baking pan or you can line it with foil. Divide the filling among the peppers. Cover pan with foil and bake for about 20-30 minutes, until peppers become tender. Check periodically. In the last 5-10 minutes of cooking top with cheese and additional salsa, if desired.
Serve with a side salad.