My store had this jalapeno feta cheese and I can’t suggest it enough but normal feta would do just nicely.
I find that store bought ground turkey can be fairly dry so usually I buy a mix of breasts and thighs, cut up into pieces, freeze for about 10 – 20 minutes, and then grind up in a food processor.
- Slice the off the tops of the Tomato and hollow out the insides, making sure not to pierce through and getting rid of most of the seeds. Keep the tops.
- Salt the insides of the Tomatoes, place paper towels in the Tomatoes, and flip upside down to drain for 20 minutes.
- Meanwhile, boil 1 Cup of Salted Water.
- While the Salted Water is coming up to the boil, rinse your Quinoa.
- Cook your Quinoa until the water is all absorbed (about 10 – 15 minutes).
- Heat 1/2 Tablespoon of the Olive Oil in a medium skillet.
- While the skillet is heating up, slice the Mushrooms, dice the Onion, dice the Zucchini, and mince the Garlic.
- When the skillet is hot, add the sliced Mushrooms, diced Onion, diced Zucchini, and half of the minced Garlic. Season with Salt, Pepper, 1/2 of the Oregano, and 1/2 of Thyme. Cook for about 5 minutes.
- Remove the vegetables from the skillet and set aside.
- Add the 1 Tablespoon of Olive Oil and add in the Ground Chicken and 1/2 of the minced Garlic. Season with Salt, Pepper, 1/2 of the Oregano, and 1/2 of the Thyme. Cook until browned (about 7 minutes).
- Preheat oven to 375 degrees.
- When the Quinoa is done, add in the cooked Chicken, vegetables, and Frozen Corn. Mix thoroughly.
- Remove the paper towels from the Tomatoes and stuff with the Quinoa filling.
- Add the Jalapeno Feta Cheese and place the tops back on the Tomatoes.
- Bake for 15 – 20 minutes.