Here are the yummy stuffed peppers I made for dinner last night, and the recipe I use. They don’t look very pretty, but they tasted incredible!
1/2 cup uncooked quinoa
1 cup water + pinch of salt
1 tbsp olive oil
2 small yellow onions, chopped
2-3 garlic cloves, minced
20 oz. extra lean ground turkey
2 tsp Italian seasoning
salt & pepper, to taste
8 oz. organic tomato sauce
4 bell peppers, with seeds and membranes removed
Preheat oven to 350 degrees.
In a small saucepan, combine the quinoa and water with a pinch of salt. Bring to a boil, then cover and simmer for 15 minutes.
In a large saute pan, heat the oil over medium-high heat. Add in the onion and garlic and sauté for about 5 minutes. Add in the turkey and Italian seasoning, and cook until no longer pink. Stir in the tomato sauce.
In a large bowl, combine the quinoa and turkey mixture. Spoon into the pepper halves.
Bake for 30 minutes until the peppers are tender. (You can save on baking time if you boil peppers for 2-3 minutes before stuffing.)