For these sweet peppers, I used orange and red. They remind me of fall colors, but feel free to use green ones too.
Stuffed with ground turkey, flavorful onions, garlic, tomatoes, seasonings and quinoa instead of rice, they are loaded with protein and all natural goodness! Use fresh tomatoes instead of canned,
If you prefer.
Makes 4 stuffed peppers.
INGREDIENTS:
4 large bell peppers, any color
Deep pot of boiling water
1 lb. lean ground turkey
2 tsp worcestershire sauce
1 small onion, diced
4 cloves garlic, minced
1 15 oz can diced/seasoned tomatoes or 1 cup fresh roma
1/4 cup of removed pepper tops, diced
1 tsp crushed basil
1 tsp crushed oregano
A couple dashes of ground white pepper
3/4 cup shredded cheddar/jack or Mexican style cheese
1/4 cup low fat mozzarella
1/4 cup dry quinoa cooked separately in 1/2 cup water
DIRECTIONS:
Cut about a 1/4 inch off the tops of the peppers. Set tops with stems aside. Remove seeds and membranes from the insides and discard. Boil the peppers for only 5 minutes.
In the meantime, brown the ground turkey in a large skillet,
over medium heat, then add in the worcestershire sauce, onion, garlic, diced canned or fresh tomatoes, diced pepper tops, and seasonings. Give a quick stir, cover and reduce heat.
Carefully remove the peppers from the boiling water with a slotted spoon. Turn top side down to drain.
Now bring the quinoa and 1/2 cup water to a boil. Cover, reduce heat to low. Cook for 15 minutes. Remove from heat and allow to sit, covered, for 5 minutes. Add to turkey mixture. Stir in 3/4 cups cheese until melted and fully incorporated.
PREHEAT OVEN TO 350°
Stuff the 4 peppers to the rim with the Turkey mixture and place in a covered casserole dish. Bake for 25
minutes. Remove from oven and top each with the remaining 1/4 cup of mozzarella cheese. Bake for 5 more minutes until cheese is just melted. Enjoy!