Turkey Quinoa Stuffed Bell Peppers

Bell peppers filled with seasoned ground turkey, quinoa, tomato sauce, cilantro, and shredded cheese.

Ingredients

• 1 lb ground turkey breast
• ½ cup uncooked quinoa
• 1¼ cups low-sodium chicken broth, divided
• ½ cup tomato sauce
• ¼ cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• ½ onion, diced
• 2 teaspoons ground cumin
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2–3 large bell peppers, halved and seeded
• 1 cup shredded cheese

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Sauté the onion and garlic until fragrant.
2. Add the ground turkey, cumin, garlic powder, salt, and pepper. Break up the turkey and cook until browned, about 4–5 minutes.
3. Stir in the uncooked quinoa, tomato sauce, 1 cup of the chicken broth, and cilantro. Cover and simmer for 15 minutes.
4. Heat the oven to 400°F. Arrange the pepper halves in an ovenproof dish and fill them with the turkey-quinoa mixture.
5. Pour the remaining ¼ cup broth into the baking dish. Cover tightly with foil and bake for 20 minutes.
6. Remove the foil, top the peppers with shredded cheese, and bake for another 10 minutes. Serve immediately.

Notes

• The source says the filling can also be served on its own or in lettuce cups. It is adapted from Skinnytaste.