I love stuffed bell peppers. I grew up eating the traditional version that is filled with ground beef and rice. Lately I've been experimenting with different flavors and we had one recently that I really loved. These turkey and quinoa stuffed peppers may sound really healthy but I promise they smell like pizza while they bake in the oven. This recipe makes 8 small servings or 4 larger ones, depending on whether you eat 1 or 2 pepper halves. I like making the entire recipe and freezing extras for quick lunches. It's a complete meal in a compact little package!
Turkey and Quinoa Stuffed Peppers
1/2 cup uncooked quinoa, rinsed*
1 cup chicken broth
1 Tbsp olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
20 oz ground turkey
1/2 tsp dried basil
1/2 tsp dried oregano
salt and pepper
6 oz tomato sauce
2 oz baby spinach or kale
4 bell peppers, halved
cheese for topping (we like parmesan)
2) In a small saucepan combine quinoa and chicken broth. Bring to a boil, then cover and simmer over low heat for 15 minutes. Remove from heat and let cool.
3) In a large saucepan heat oil over medium heat. Add onion and garlic and saute for about 5 minutes. Add in ground turkey and herbs, and cook until no longer pink. Season liberally with salt and pepper.
4) Stir in the tomato sauce and spinach. Cook 2 more minutes before turning off the heat and adding cooked quinoa. Stir to combine.
5) Spoon turkey mixture into 8 pepper halves. Top with lots of cheese!
6) Bake uncovered at 350 degrees for 35-40 minutes. Enjoy!
*If you are new to quinoa and don't want to commit to buying a whole package, you can buy a small amount in the bulk bins. Quinoa is a very versatile grain that is high in protein. When cooking with it be sure to add lots of flavor with spices or add-ins. I have used quinoa to make cold salads, burgers, and even hot breakfast cereal. Try it!