Turkey and Quinoa Stuffed Peppers
- 6 bell peppers, any color
- 2 Tbsp. olive oil
- 1 Tbsp. garlic, minced
- 1/2 cup yellow onion, diced
- 1 lb. ground turkey
- 1 cup low-sodium chicken stock
- 1 cup spinach, chopped
- 1 cup mushrooms, sliced
- 2 cups quinoa, cooked (Recipe Follows)
- 1/2 cup Parmesan cheese, grated
Serves: 6
Preheat oven to 350 degrees. Prepare your quinoa (recipe below) and set aside. Cut off the tops of the peppers, remove the seeds, trim the bottoms to help them sit flat in the skillet and rinse thoroughly. In a large pan, boil the peppers for 5 minutes, remove from water and turn upside down onto a paper towel to dry. In a large skillet, add the olive oil, garlic and onion. Saute until tender. Add the turkey and brown until cooked thoroughly. Add chicken stock, mushrooms and spinach. Cook until mushrooms are tender. Stir in cooked quinoa until thickened. Mix in Parmesan cheese. Fill the peppers evenly with the mixture, place in a lightly greased baking dish. Bake uncovered for 15-20 minutes
Quinoa:
1 cup quinoa, dry
2 cups water
Rinse and dry the quinoa thoroughly. Add quinoa and water to a saucepan. Bring to a boil. Cover and simmer for about 20 minutes. When liquid is absorbed, fluff with a fork and serve.
Nutrition Facts (1 serving):
Calories: 320 kcal
Carbs: 29 g
Protein: 23 g
Sodium: 222 mg
Recipe: The Chefs, Leonardo's Cafe in the Washington Pavillion
