Prep Time: 20 minutes
Cooking Time: 40 minutes
Serving: 4 servings
Four large bell peppers (any color)
1 cup quinoa, rinsed
1 ½ cups water or low-sodium chicken broth
One tablespoon of olive oil
One onion, chopped
Two cloves garlic, minced
1 pound ground turkey
One can (14 ounces) of diced tomatoes, drained
One teaspoon of dried oregano
One teaspoon of ground cumin
Salt and pepper to taste
1 cup shredded mozzarella cheese
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them thoroughly.
Combine quinoa and water (or chicken broth) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Fluff the quinoa with a fork and set aside. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and ground turkey to the skillet.
Cook, breaking up the turkey with a spoon, until it’s no longer pink and cooked through. Stir in the diced tomatoes, dried oregano, ground cumin, salt, and pepper. Cook for an additional 3-4 minutes to allow the flavors to meld.
Combine the cooked quinoa with the turkey mixture in the skillet. Mix well until all the ingredients are evenly incorporated. Stuff each bell pepper with the turkey and quinoa mixture, pressing down gently to pack the filling.
Place the stuffed bell peppers in a baking dish and cover the dish with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and sprinkle shredded mozzarella cheese over the tops of the stuffed peppers. Return the peppers to the oven and bake for 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender.
Carefully remove from the oven and let cool for a few minutes before serving.
Nutrition Facts: (Per serving)
Calories: approximately 380
Saturated Fat: 5g
Vitamin A: 70%
Vitamin C: 240%