Turkey Cheddar Quinoa Stuffed Peppers
Serves: 10 servings
  • 5 bell peppers, of varying colors, cut in half lengthwise, ribs and seeds removed
  • 1 Tablespoon salt
  • 1 pound ground turkey
  • 1½ cups (10 ounces) of cooked quinoa
  • 1⅓ cups (5 ounces) sharp cheddar cheese, shredded
  • 1 cup (4½ ounces) frozen peas
  • 1 cup (4½ ounces) frozen corn kernels
  • 1 medium onion, chopped
  • 1¼ cups (3 ounces) finely chopped sun-dried tomatoes
  • 2 eggs
  • 4 cloves of minced garlic or 1 teaspoon garlic powder
  • 1 Tablespoon herbs de Provence or other savory seasoning
  • 2 teaspoons salt
  • ½ teaspoon pepper
  1. Preheat oven to 375° F. Bring a large stock pot of water to a boil. Add 1 Tablespoon of salt and the pepper halves. Cook for 3 minutes then remove and place cut side down on a clean dish towel.
  2. Combine the stuffing ingredients. Using clean paper towels, pat the pepper halves dry on the inside and out and then divide the stuffing evenly between the peppers.
  3. Place in a casserole dish and bake on the bottom rack of the oven for 30 minutes.
  4. Serve with your favorite pesto, marinara or homemade ketchup.
Cook quinoa according to package directions. ½ cup of uncooked quinoa should yield approximately 1½ cups of cooked quinoa.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/turkey-cheddar-quinoa-stuffed-peppers/