Turkey and Quinoa Stuffed Peppers
I don't know about anyone else, but I find stuffed peppers so customizable. You can play around with a ton of different flavor combinations (which I will be sharing in the next few weeks:)), but here I stuck with the classic version. P and I are still adjusting to blending our food preferences and working as a team in the kitchen, which is how this recipe was born. We both are such suckers for anything with an Italian flare so we opted to stuffed our peppers with a tomato sauce base. This is an easy 20 minute week night dinner will leave you satisfied and full without any of the guilt.
4 bell peppers of a variety of colors
1/2 pound ground turkey
1/2 cup sliced white mushrooms
1 yellow onion
1 can crushed tomatoes
2 cloves garlic
1 cup cooked quinoa
1 tsbp ghee
1 cup grass fed Kerrygold cheddar cheese
Preheat your oven to 400 degrees. Wash the bell peppers lengthwise and clean out the middles. Mince your onion and garlic then add to a pan with the ghee. Cook until tender and then add your ground turkey. Cook for 5 minutes then add the crushed tomatoes and mushrooms. Continue stirring and cook for another 5-10 minutes until sauce thickens. Add in the cooked quinoa and mix. Stuff each pepper with your stuffing and top with a sprinkle of the shredded cheese. Bake in the oven for 10-15 minutes until peppers are soft and warm. Enjoy!