Stuffed Turkey Bells

There are some nights when you just don't know what to make for dinner - but one of the easiest things to make is a stir-fry! You basically take whatever you have and throw it all together, so I have made countless adaptations of this one- It is one of my fave Go-To dinner options.

You've probably seen this from when I posted on FB - but I love to make this one! Easy Peasy!
You can even prepapre the mixture ahead of time ( like when baby is sleeping, then load in the peppers in the evening and pop in oven and voila! Dinner is ready

Sauté onions in olive oil
Add approximately 1/2 package of each- o Lean grnd 99%,  Fat Free turkey & 2 -3 Hot Italian turkey sausage links ( casing removed)
Add carrots (diced small)
Add frzn corn & peas
Add broccoli slaw ( optional)
Seasonings: Cumin, Allspice & Paprika
& a dash of cayenne, Kosher Salt & Pepper to taste
Put mixture into hollow bell peppers sprinkle lightly w Parmesean cheese
Cover w a tented piece of foil for the 1st 1/2 hr (careful not to allow to touch the cheese)
Bake approx 1 hr
I played with the temps-starting higher at 1st @ 400 while covered w foil & then lowered temp to 325
The ingredient filling options are endless: spinach, rice, tomatoes & mushrooms are a few options I didn't use but that would taste good
I served over Butter Lettuce

Quinoa Stir-Fry With Vegetables and Chicken Self Magazine

"This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat."

This was a yummy, healthy recipe from our Bookclub- Thanks Bev! I enjoyed it and can't wait to prepare it again.

• INGREDIENTS
• 3/4 cup quinoa, rinsed
• 1/2 teaspoon salt, divided
• 1 tablespoon vegetable oil
• 1 small carrot, thinly sliced
• 1 medium red bell pepper, cored, seeded and chopped
• 2 teaspoons grated ginger
• 1 clove garlic, sliced
• 1 small red chile, chopped (optional)
• 2 cups snow peas, trimmed
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 4 oz grilled chicken breast, chopped
• 2 scallions, chopped
• 1/2 cup cilantro
• 1 tablespoon soy sauce
  

PREPARATION
Place quinoa in a small saucepan with 3/4 cup water and 1/4 tsp salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 tsp salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.
Divide stir-fry among 4 bowls; serve warm.
Serves 4