Turkey & Quinoa Stuffed Peppers

Turkey & Quinoa Stuffed Peppers

Ingredients
2 bell peppers
500g extra lean ground turkey
¼ cup yellow onion, chopped
1-2 cloves garlic, minced
½ shallot, minced
1 cup spinach
1 can sodium free diced tomatoes
½ cup quinoa
¼ cup Monterey jack cheese, shredded
½ tsp cumin
1 Tbsp chili powder
1 Tbsp Italian Seasoning
salt and pepper to taste

Directions

Preheat oven to 400 degrees

Heat a skillet over low­medium heat and add 2 Tbs olive oil.

Add the onions, shallots and garlic to the skillet and heat for 2­3 minutes, until the mixture is soft and aromatic. Add the turkey to the skillet and cook until the turkey is about halfway through.

While the turkey is cooking, cut the tops off the peppers, remove the stem, seeds and white spines.

Add spices, herbs, and salt and pepper to the turkey mixture, mix thoroughly. Add the cooked quinoa and the tomatoes to the skillet and let everything simmer until the turkey is cooked through.

Transfer mixture into a heat­safe bowl and mix in the spinach and half of the cheese.

Spoon the mixture into the peppers and top with more cheese.

Place the peppers onto an oil sprayed baking sheet and bake at 400 degrees for 30­35 minutes.

For my 21 Day Fixers: (1 red, 2 green, 1/2 blue, 1/2 yellow)