Fun to make, fun to eat! Stuffed peppers 🙂 There were a few really good decisions I made with this dish.
First was using black rice, which packed a ton of flavor that I had no idea it was capable of!
Second was using half black rice and half quinoa which added more protein into the mix!
Third was the crazy spice blend choices that blended so well together to create a taste that is hard to describe!
Preheat oven to 400 degrees
Prepare grains:
1 cup black rice
1 cup quinoa
4 cups water
(Cook in rice cooker together at same time)
Brown:
1/2 a large diced onion
1 lbs 93% lean ground turkey
3 tomatoes from the vine
2 cups of spinach
1/4 tsp garlic powder
1/2 tsp crushed red pepper
1/4 tsp smoked paprika
1/4 tsp chipotle chili powder
Salt and pepper to taste
Add mixture to bell peppers that you’ve cut off the tops (I saved the tops and am going to use them in another dish this week, perhaps an omelet)
Bake at 400 degrees for 15 to 20 minutes covered
Season tilapia on both sides with cracked black pepper, sea salt, and lemon pepper. Cook in cast iron skillet over medium heat and using minimal oil. 5 to 7 minutes both sides.
The fish and the stuffed peppers were a match made in foodie heaven 🙂
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