Quinoa and Ground Turkey Stuffed Peppers

Kale made these for dinner one night they were so tasty!

6 small - medium red peppers
1 cup 2% cottage cheese, drained
1/3 cup freshly grated parmesan cheese
1/2 cup quinoa or brown rice (we used quinoa but would use brown rice next time)
1 tbsp olive oil
1/2 pound ground turkey
2 cloves garlic cloves, minced
1/2 cup of chopped mushrooms
1/2 cup of chopped zucchini
1/2 cup chopped onions
1 cup tomato sauce
1/2 tsp of each basil and oregano (fresh is better if you can get it)
Fresh black pepper to taste
1/2 cup shredded cheddar cheese

1. Cut each pepper across stem end to make pepper lids and cups. Remove and discard seed core from each. (Note: if pepper cups won't sit upright, remove small slice from bottom of each, being sure not to create an opening). Set aside. Combine cottage cheese and Parmesan in small bowl; set aside.
2. Combine quinoa or brown rice and 2 cups (500 mL) water in medium saucepan; bring to boil over high heat. Reduce heat to low, simmer, covered for 15 minutes or until liquid is absorbed. Remove cover and let cool for 5 minutes. Fluff with fork. Set aside.
3. Meanwhile, cook beef in large non-stick skillet over medium-high heat, breaking up with potato masher or wooden spoon, for about 8 minutes or until no longer pink. Using slotted spoon, transfer to bowl and set aside. Drain off all but 2 tsp (10 mL) fat from skillet.
4. Reduce heat to medium. Add garlic, onion and mushrooms to skillet; sauté for 4 to 5 minutes or until softened. Return beef and accumulated juices to skillet. Stir in tomato sauce, water, chestnuts (if using), oregano, basil and black pepper to taste; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Remove from heat; stir in quinoa or brown rice.
5. Stuff half of each pepper with some filling. Layer each with cottage cheese mixture; top each with remaining filling and Cheddar cheese. Top with a pepper lid; place on parchment paper or lightly oiled foil-lined rimmed baking sheet.
6. Bake in 375°F (190°C) oven for about 20 minutes or until digital instant read thermometer inserted in centre of filling registers 160°F (71°C)

Cold Orzo Salad With Roasted Vegetables

This salad is one that I make as often as I have time for, it is more of a summer salad but I am a crazy rule breaker and will make it in the dead of Winter because it is delicious!

Servings: 4

For the dressing:

2 tbsp of oil
Juice of a whole fresh lemon
Zest of 1/2 of a lemon
2-3 cloves of garlic, minced
2 tbsp chopped, fresh parsley
2 tbsp chopped, fresh basil
2 tbsp of fresh parmesan 

For the salad:

1/2 cup of orzo
1 zucchini, diced
1 red pepper diced
1-2 tbsp of olive oil
1 tomato
goats (or regular) feta, add desired amount
2 green onions, chopped
Salt and pepper to taste
Whole avocado, diced

Directions:  

1. Preheat oven to 350 degrees F. In a medium bowl toss the diced red pepper and zucchini with the olive oil and salt and pepper till it is nicely coated. Lay vegetables out on a pan covered with tinfoil. Roast vegetables till they are golden brown (25-35 mins). Turn vegetables to brown all sides.

2. In a medium pot bring roughly 4 cups of water to a rolling boil, generously salt water. Cook orzo until al dente (firm to bite), about 4-6 minutes. Drain pasta and rinse with cold water, set aside.

3. To make dressing: Add lemon juice, zest, garlic, parmesan, parsley, basil and remaining 1-2 tbsp of oil to a large bowl. Stir well to combine. Stir in orzo, roasted vegetables, tomatoes, green onions and feta and stir all together. Cut and top salad with avocado.

Enjoy!

- Kiki xo