Dinner · 40 min

Stuffed Peppers

✓ USDA-verified nutrition data

Ingredients

• 2 Bell peppers
• 6 oz Ground turkey
• 3/4 cup Cooked quinoa
• 1/2 cup Crushed tomatoes
• 2 tbsp Feta
• 1 tsp Oregano

Steps

1. Heat the oven to 375F. Cut the tops off 2 bell peppers and pull out the seeds and white ribs.
2. If the peppers wobble, slice a thin sliver off the bottom so they stand upright in the baking dish — just do not cut through.
3. Heat a skillet over medium-high heat with a drizzle of oil. Add 6 oz of ground turkey and 1 teaspoon of oregano, breaking it into crumbles.
4. Cook 6 to 7 minutes until no pink remains, then stir in 1/2 cup of crushed tomatoes and 3/4 cup of cooked quinoa.
5. Simmer 2 minutes until the mixture thickens slightly, then taste and season with salt and pepper.
6. Stand the peppers in a baking dish and fill them generously with the turkey mixture, mounding it on top.
7. Cover the dish loosely with foil and bake 20 minutes, then uncover and bake 5 more minutes until the peppers are tender when pierced with a knife.
8. Top each pepper with 1 tablespoon of feta, let cool 3 minutes so the filling sets, and serve.

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