Side Pannel
Turkey and Quinoa Stuffed Peppers
Turkey and Quinoa Stuffed Peppers
- Recipe Submitted by Parfait on 10/24/2014
Category: Peppers, Meat
Ingredients List
- 1/2 cup uncooked quinoa (I used red)
- 1 cup water + pinch of salt
- 1 tbsp olive oil
- 2 small yellow onions, chopped
- 2-3 garlic cloves, minced
- 20 oz. extra lean ground turkey
- 2 tsp Italian seasoning
- salt & pepper
- 8 oz. can tomato sauce
- 2 oz. baby spinach
- 4 bell pepper, halved with seeds and membranes removed
- fresh basil, chopped, torn, or sliced
- shredded mozzarella cheese (optional)
Directions
1. Preheat oven to 350 degrees.
2. Rinse the quinoa in a fine mesh strainer until the water runs clear.
3. In a small saucepan, combine the quinoa and water with a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes. Remove the lid and cook for 2-3 more minutes to evaporate any remaining water.
4. In a large saute pan, heat the oil over medium-high heat. Add in the onion and garlic and sauté for about 5 minutes until translucent. Add in the turkey and Italian seasoning, and cook until no longer pink. Stir in the tomato sauce and spinach.
5. In a large bowl, combine the quinoa and turkey mixture. Spoon into the 8 pepper halves. If you'd like, top the pepper with some mozzarella cheese.
6. Bake for 30 minutes until the peppers are tender. Sprinkle with the fresh basil prior to serving.
2. Rinse the quinoa in a fine mesh strainer until the water runs clear.
3. In a small saucepan, combine the quinoa and water with a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes. Remove the lid and cook for 2-3 more minutes to evaporate any remaining water.
4. In a large saute pan, heat the oil over medium-high heat. Add in the onion and garlic and sauté for about 5 minutes until translucent. Add in the turkey and Italian seasoning, and cook until no longer pink. Stir in the tomato sauce and spinach.
5. In a large bowl, combine the quinoa and turkey mixture. Spoon into the 8 pepper halves. If you'd like, top the pepper with some mozzarella cheese.
6. Bake for 30 minutes until the peppers are tender. Sprinkle with the fresh basil prior to serving.
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