Since Alec is studying for the bar and I’m training for a half marathon, we like to cook healthy meals during the week and “splurge” on the weekend. These stuffed bell peppers are a tasty way of getting the protein and vegetables we need without sacrificing flavor. On our way back from Harley Farms in Pescadero, we picked up some fresh vegetables at a little farm stand perfect for some stuffed peppers. For this recipe, I used my favorite Da Terra Cucina non-stick pan. The ingredients cook incredibly evenly and the ceramic, non-stick technology makes cleanup a breeze!
Psst… for my vegetarian & vegan friends, swap the turkey and cheese for sautéed mushrooms and nutritional yeast!
*Product was provided for this blog post, but all opinions are my own.
Quinoa Stuffed Peppers
4 red peppers
1 lb ground turkey
2 cups spinach, chopped
1 cup quinoa
1/2 cup grated parmesan, plus more for garnish
3 roma tomatoes, chopped
1 small yellow onion, diced
2 tbsp olive oil
1 tsp red chili flakes
Fresh ground pepper
Preheat the oven to 350° F. In a boiling pot of water or rice cooker, start to cook the quinoa.
Cut the tops off the peppers and carefully scoop out the seeds and membrane as to not break the peppers. Place the peppers upright in a baking dish.
Heat the olive oil in a large pan over medium heat. Sauté the onions in the pan. Once the onions begin to turn translucent, add the turkey meat and break up the chunks until the meat is lightly browned. Stir in the tomatoes and spinach, until soft. Add chili flakes, garlic powder, salt, and pepper to taste.
Add the cooked quinoa to the meat and vegetable mixture, and stir in the parmesan until the mixture is homogeneous. Stuff bell peppers with the quinoa mixture and lightly drizzle with olive oil. Cover the baking dish with foil and bake in the oven for 30 min. Uncover the dish and bake for an addition 15 minutes. Shave parmesan on top and serve.
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