Red Meat Allergy Friendly Turkey and Quinoa Stuffed Bell Peppers
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
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For the peppers
- 4 large bell peppers (any color), halved lengthwise and seeded
For the filling
- 2 tbsp extra virgin olive oil, divided
- 1 lb ground turkey
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¾ tsp salt
- 2 cups baby spinach, roughly chopped
For serving
- ¼ cup fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Combine the quinoa and chicken broth in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the liquid is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
Arrange the pepper halves cut-side up in a 9×13-inch baking dish. Brush the inside of each half with 1 tbsp of the olive oil and season lightly with salt. Add 1/4 cup water to the bottom of the dish, cover tightly with aluminum foil, and roast for 15 minutes, until the peppers are just beginning to soften.
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