Recipes

What You'll Need

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa (or brown rice)
• 1 lb (450g) lean ground turkey or chicken
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup spinach, chopped
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper to taste
• ½ cup shredded mozzarella or cheddar cheese (optional)
• Fresh parsley for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).

2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright. Place the peppers in a baking dish.

3. Cook the Filling: In a large skillet over medium heat, cook the ground turkey or chicken until browned, breaking it up with a spoon. Add the chopped onion and garlic, and cook until the onion is soft and translucent.

4. Add Vegetables and Seasoning: Stir in the diced tomatoes, spinach, Italian seasoning, paprika, salt, and pepper. Cook for an additional 2-3 minutes until the spinach is wilted.

5. Mix in Quinoa: Add the cooked quinoa to the skillet and mix everything together until well combined.

6. Stuff the Peppers: Spoon the filling mixture evenly into each bell pepper, packing it down slightly. If using cheese, sprinkle it on top of each stuffed pepper.

7. Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly (if using).

8. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh parsley before serving.