I love when I take a classic and substitute some ingredients to make it healthier without compromising the taste! I love stuffed peppers, but with the red meat and rice, the calories can be pretty high per serving. After trying it with ground turkey and quinoa, I definitely prefer this to the original. Hopefully you and your family will enjoy this dish as much as we do!
1 Tablespoon olive oil
½ cup chopped onion
½ cup diced carrot
3 garlic cloves, minced
1 pound lean ground turkey
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon garlic powder
2 Tablespoons chopped fresh parsley
¼ cup tomato sauce
2 large bell peppers, washed
2 cup cooked quinoa
½ chicken broth
¼ cup shredded 2% reduced-fat Mozzarella cheese (optional)
Pre heat oven to 350F
Heat a large skillet over medium-high heat and add 1 Tablespoon olive oil.
Add onion, carrot, garlic and cook 2 minutes.
Add ground turkey, salt, pepper, garlic powder and brown several minutes until cooked through.
Add parsley and tomato sauce.
Mix well. Combine cooked quinoa and meat together.
Cut the peppers in half lengthwise and remove the seeds.
Place in a baking dish. Spoon the meat mixture into each pepper half.
Pour ½ cup chicken broth on the bottom of the pan. Cover tight with aluminum foil and bake for 35-40 minutes. Top with cheese. (optional)