Turkey & Quinoa Stuffed Peppers

Turkey & Quinoa Stuffed Peppers

(1 red, 2 green, 1/2 blue, 1/2 yellow)

Ingredients

• 4 bell peppers (any color – choose ones that won’t roll over when you set them on their side)
• extra lean ground turkey (I get 99% fat free)
• 3/4 c. yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 shallot, minced
• 2 c. spinach
• 1 can of roasted, no salt added, chopped tomatoes
• 1 c. quinoa, cooked
• 1/3 c. Monterey jack cheese, shredded
• 1 1/2 tsp. cumin
• 2 tbs. chili powder
• 2 tbs. Italian Seasoning mix
• salt and pepper to taste

Directions

1. Heat a skillet over low-medium heat and add 2 Tbs olive oil.
2. Preheat oven to 400 degrees
3. Add the onions, shallot and garlic to the skillet and heat for 2-3 minutes, until the mixture is soft and aromatic.
4. Add the turkey to the skillet and cook until the turkey is about halfway through.
5. While the turkey is cooking, chop the peppers in half (like you’re cutting the stem in half), and remove the stem, seeds and white spines.
6. Add your spices, herbs, and salt and pepper to the turkey mixture, mix thoroughly.
7. Add the cooked quinoa and the entire can of roasted, chopped tomatoes to the skillet and let everything simmer until the turkey is completely cooked through.
8. Dump the mixture into a heat-safe bowl and mix in the spinach and half of the cheese. (This is where you should taste it to see if you want any other spices added!)
9. Spoon the mixture into the pepper halves and top with more cheese.
10. Place the pepper halves onto an oil sprayed baking sheet and bake at 400 degrees for 30-35 minutes.