Peppers stuffed with chopped spinach, quinoa, diced tomatoes, onions and ground turkey in a tomato sauce
Follow Ellie's Recipe
Prep Time: 5 to 8 minutes|Cook time: 75 to 85 minutes|Yield: 4 to 6 servings
- 3/4 cup cooked quinoa (1/4 cup uncooked)
- 4 medium bell peppers (red, yellow, orange or a mix)(about 6 ounces each)
- One 14.5-ounce can diced, no-salt-added tomatoes, strained, juices reserved
- One 10-ounce package frozen chopped spinach, defrosted, with excess moisture squeezed out
- 1/2 cup minced onion (1/2 medium onion)
- 1 large egg, lightly beaten
- 2 tablespoons chopped flat-leaf parsley leaves, plus more for garnish
- 2 teaspoons chopped fresh thyme leaves (may substitute 3/4 teaspoon dried thyme)
- 3/4 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1-pound ground turkey (92 or 93 percent lean)
- One 15-ounce can no-salt-added tomato sauce
- Cook quinoa according to package directions. Allow to cool.
- Preheat the oven to 350 degrees Fahrenheit.
- Cut the peppers in half lengthwise and remove their cores and ribs. Place them cut side up into a 9-by-13-inch baking dish. Cover the dish with foil and bake for 20 minutes, until the peppers are slightly softened, then remove from the oven, uncover and allow to cool slightly.
- Meanwhile, combine the tomatoes, spinach, onion, quinoa, egg, the 2 tablespoons of parsley, the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper in a mixing bowl until incorporated. Add the turkey and mix with your hands until just combined.
- Stir together the reserved juice from the tomatoes, the tomato sauce, the remaining 1/4 teaspoon of salt and the remaining 1/4 teaspoon of pepper in a medium bowl to form a thick sauce.
- Fill the pepper halves with the turkey-quinoa mixture, then spoon some of the tomato sauce mixture over the peppers; pour the rest on the bottom of the dish. Cover tightly with aluminum foil and bake for 30 minutes, then uncover and bake for 25 to 35 minutes, until the filling reaches an internal temperature of 165 degrees on an instant-read thermometer.
- Serve with some of the sauce (from the baking dish) spooned on top. Garnish with a little extra parsley.
Nutrition Facts: Calories: 280, Carbs: 32g, Protein: 22g, Fat: 9g, Sat. Fat: 2.5g, Cholesterol: 90mg, Sodium: 570mg, Fiber: 8g