Quinoa Stuffed Peppers

Turkey & Quinoa Stuffed Peppers

21 DF - 1 Red, 1 Yellow, 1 Green 

Cooking:

Set oven to 400 – cook covered for 30 – 35 minutes

Ingredients:

·         4 large yellow/orange or red peppers

·         1.25lb extra lean ground turkey

·         1 C diced mushrooms

·         1/4 C diced sweet onion

·         1 C chopped fresh spinach

·         2 teaspoons minced garlic

·         1 C (1 8oz can) tomato sauce

·         1 C chicken broth

·         1 C dry quinoa

·         *optional – cheese of choice. I used pepper jack on half and an Italian cheese blend on the ones for the kids.

Directions:

1.    In a small saucepan, start the quinoa and cook according to package directions (usually about 15 minutes).

2.    While the quinoa cooks, saute the vegetables in a pan with olive oil.

3.    Then after about 5 minutes or so, add the ground turkey and garlic to the vegetables. Cook over medium heat. Once the turkey is mostly cooked though, add in the tomato sauce and about half of the chicken broth. Let simmer until the turkey is fully cooked and some of the excess liquid has cooked off.

4.    Once the quinoa is done cooking, dump it into the pan with the turkey and vegetables. Stir together.

5.    While the turkey mixture simmers, prep your bell peppers. Wash the peppers, cut them in half, and remove the stem & seeds. Spray a 9×13 baking pan with cooking spray and place the cut bell peppers in the pan (open side up).  

6.    Stuff each bell pepper with the mixture. Make sure they are nice and full.

7.    Cook covered for 30 – 35 minutes.

If you’re opting for cheese, then top with just enough to cover the mixture, pour the rest of the chicken broth into the base of the pan (around the peppers, not over them)

Source: www.momendeavors.com