What’s for dinner tonight? (Okay, last night, but I’m still raving over how good it was) – a healthy batch of stuffed ground turkey, quinoa and cheese peppers. These are one of my newest favorite dinners. I’ve seen variations from Mexican black beans and corn to vegetarian and vegan versions to cheesy spinach lasagna versions. This one’s a classic with quinoa, cheese and ground turkey. I recommend adding a veggie on the side or some spinach on the inside to complete your dinner – they’re also great for a next-day lunch. You haven’t tasted peppers until you’ve tried them cooked this way. Give it a try and let me know how you like it!
Calories per serving: approximately 220
Prep Time: 10-15 minutes
Cook Time: 45 minutes
1b. 93% lean ground turkey (to make vegetarian, leave this out or swap in lentils or ground tofu – you can also use chicken!)
3 large sweet bell peppers (I prefer red, but any color works!)
1 garlic, minced
1/4 onion, minced
1/4 cup tomato sauce
1 tbsp garlic powder
1 tbsp freshly chopped cilantro or parsley
1 tsp cumin powder
1 tsp kosher salt
1 cup fat free chicken broth
1 1/2 cups quinoa (you can also use cooked brown rice)
6 tbsp skim shredded cheddar cheese
Olive oil spray, for cooking
Heat oven to 400 degrees Fahrenheit.
Lightly spray olive oil on a medium nonstick skillet and heat on medium.
Add onion, cilantro, garlic and saute around 2 minutes.
Add ground turkey, garlic powder, cumin, and salt and cook meat for 4-5 minutes until completely cooked through.
Add 1/4 cup tomato sauce and 1/2 cup chicken broth, mix well and simmer on low for 5 minutes.
Combine cooked quinoa and meat.
Cut bell peppers in half lengthwise, and remove all seeds.
Spoon 2/3 cup meat mixture into each pepper half and place in 9×13 baking dish.
Top each pepper with 1 tbsp. cheese.
Pour the rest of chicken broth on the bottom of pan.
Cover tight with aluminum foil and bake for about 45 minutes.
Carefully remove foil and serve!
Did you try it? What’s your favorite color of sweet bell pepper? Comment below and let me know!