Stuffed Peppers(Turkey)

Stuffed Peppers (Turkey)

This is a recipe for a healthy stuffed peppers with turkey and quinoa. The quinoa should be prepared ahead of time to allow it to cool. Add the quinoa and chicken stock to a saucepan and bring to a boil. Lower the heat and simmer for 15 minutes. Put to the side and allow to cool. In a saute pan, saute the onion, garlic and olive oil until the mixture just starts to brown. Put this to the side and allow to cool. In a mixing bowl, add the cooked quinoa, the onion-garlic mixture, mushrooms, diced tomatoes, parsley, ground turkey, salt and pepper. Mix thoroughly. Slice the tops off of the bell peppers, remove core and seeds. Keep the tops. Stuff each pepper completely forming a small mound at the top. Put the pepper top back an and press gently. Fit snuggly into a glass baking dish. Add the chicken stock to the baking dish. Drizzle olive oil on each of the stuffed peppers and sprinkle lightly with salt. Cover with foil and bake in an oven preheated to 300F for 90 minutes. Remove the foil, top with feta cheese and raise oven temp to 350F for 30 minutes. Serve and enjoy.

1 cup quinoa, whole grain
2 cups chicken stock
1/4 cup chopped fresh parsley
1/2 cup chopped sweet onion
1 tbsp minced garlic
1 tbsp extra virgin olive oil
1 4oz can button mushrooms, chopped
1 14.5oz can diced tomatoes
2 lbs 93% lean ground turkey
1/2 tsp salt
1/4 tsp white or black pepper
8 bell peppers
8 oz feta cheese
1 14.5oz can chicken stock

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