A tasty, healthy fajita

Deana loves to make new stuff in the kitchen. So do I, but she’s better at it. This Fajita Casserole, well, she’s perfected it. It’s excellent and has lots of flavor. She makes a two trays at a time and we never throw any away.

2 C quinoa or brown rice or a combination of the 2, cooked according to package directions

8 bell peppers (mixture of colors), chopped into bite size pieces

2 Tbsp olive oil, divided

4 garlic cloves, peeled and minced (I use the jarred garlic)

1 medium yellow onion, chopped

1 tsp sea salt

1 tsp ground black pepper

1 Tbsp chili powder

1 Tbsp ground cumin

12-16 oz. lean ground turkey

16 oz. chunky salsa, mild, medium or hot

2 C fresh baby spinach, chopped

8 oz. low-fat shredded cheddar cheese

 

Toppings

avocado, sliced

fat-free Greek yogurt (we prefer Fage as it tastes most like sour cream)

chopped fresh basil leaves

 

Preheat oven to 375 degrees. In a large skillet/pan saute the peppers in 1/2 the oil over medium-high heat just enough so there’s still some crispness left. Put peppers either in large bowl or baking dish and set aside.

Heat the remaining oil in skillet (medium-high heat) and add the onion, garlic, salt, pepper, chili powder, and cumin; cook until the onions softened, about 3 minutes.


Add the turkey to the skillet. Cook, breaking up the meat, until browned, about 5 minutes.

Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes.

Remove skillet from heat and stir in the cooked quinoa and/or rice.

Pour this mixture over the peppers and mix well.

Put this in a large baking dish, cover with foil and bake 20-25 minutes. Remove foil and sprinkle cheese on top. Return to oven; bake uncovered until cheese has melted.

Put serving on plate or bowl and top with yogurt, avocado and sprinkle with basil…Enjoy! This time we had a couple turkey brats and some homemade split ham with pea soup.