turkey and quinoa stuffed peppers

This recipe feels like fall! It is warm and hearty, but it is also super healthy! These stuffed peppers prove that comfort food doesn't have to derail your healthy habits.

Ground turkey is a low fat alternative to ground beef. We use 95/05 ground turkey that is freshly ground. Quinoa is very high in protein (14% by mass) and calcium, it decreases appetite, and is rich in amino acids and vitamin E. It is a great alternative to rice.Tomatoes have the antioxidants lycopene, vitamin C and vitamin A, and they also reduce inflammation. Bell peppers are loaded with vitamin C, and because they are baked in the oven, the nutrients do not escape as they would if they were cooked in another way.

Turkey and Quinoa Stuffed Peppers

Ingredients
          3 cups quinoa, cooked
          1 lb lean ground turkey
          1 large onion
          2 cans diced tomatoes with no salt added
          1 tbsp cumin
          2 tsp minced garlic or garlic powder
          salt to taste
          shredded 2% milk cheese
          5 or 6 sweet red bell peppers

Directions
          Preheat the oven to 450 degrees.
       
          Cook the quinoa according to package instructions.

          Spray some olive oil spray in a large saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan. Saute about 2 minutes and add ground turkey. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through. Add the tomatoes and let simmer for a few more minutes.

          Combine the quinoa and the meat mixture in the large saute pan.

          Prepare the peppers by removing the stem and all seeds by cutting off the top, or cut the peppers in half lengthwise and remove all seeds. Place the peppers in a baking dish and spoon the meat mixture into each, filling them up as much as possible. Top the peppers with shredded cheese.

          Place the peppers into the preheated oven and bake for about 20 minutes, or until peppers are soft.