Traditional stuffed peppers get a healthy upgrade by using quinoa instead of white rice and lean ground turkey instead of beef. Then we add a few tasty veggies for an extra kick of nutrition.

Turkey & Kale Quinoa Stuffed Peppers

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    Servings 6 Prep Time 15minutes
    Cook Time 30minutes
    Servings 6 Prep Time 15minutes
    Cook Time 30minutes
    Traditional stuffed peppers get a healthy upgrade by using quinoa instead of white rice and lean ground turkey instead of beef. Then we add a few tasty veggies for an extra kick of nutrition.
    Ingredients
    • 1 tablespoon olive oil
    • 1 carrot, finely diced
    • 1 stalk celery, finely diced
    • 1/2 medium onion, finely diced
    • 2 cups chopped kale
    • 1/2 pound lean ground turkey
    • 1/2 teaspoon Italian seasoning
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 clove garlic, minced
    • 1 cup cooked quinoa
    • 1 (14 oz.) can no-salt-added diced tomatoes
    • 3 WYCO Produce bell peppers, halved, seeded
    • 1 cup shredded lowfat mozzarella cheese
    Directions
    1. Preheat oven to 350°F.
    2. Heat oil in large skillet over medium-high heat. Add carrots, celery, onions and kale. Cook 5 minutes, or until softened. Add ground turkey, salt, pepper and Italian seasoning, and cook 5-7 minutes or until turkey is cooked through. Add garlic and cook 1-2 minutes. Add quinoa and tomatoes. Stir to combine, reduce heat to low and let simmer 5 minutes.
    3. Place pepper halves in baking dish and fill with turkey mixture. Cover loosely with foil and bake 30 minutes. Remove from oven, top peppers with cheese and bake 5 minutes, or until cheese melts.
    Tags , , , , , , , , ,
      Servings 6 Prep Time 15minutes
      Cook Time 30minutes
      Servings 6 Prep Time 15minutes
      Cook Time 30minutes
      Traditional stuffed peppers get a healthy upgrade by using quinoa instead of white rice and lean ground turkey instead of beef. Then we add a few tasty veggies for an extra kick of nutrition.
      Ingredients
      • 1 tablespoon olive oil
      • 1 carrot, finely diced
      • 1 stalk celery, finely diced
      • 1/2 medium onion, finely diced
      • 2 cups chopped kale
      • 1/2 pound lean ground turkey
      • 1/2 teaspoon Italian seasoning
      • 1/4 teaspoon salt
      • 1/8 teaspoon pepper
      • 1 clove garlic, minced
      • 1 cup cooked quinoa
      • 1 (14 oz.) can no-salt-added diced tomatoes
      • 3 WYCO Produce bell peppers, halved, seeded
      • 1 cup shredded lowfat mozzarella cheese
      Directions
      1. Preheat oven to 350°F.
      2. Heat oil in large skillet over medium-high heat. Add carrots, celery, onions and kale. Cook 5 minutes, or until softened. Add ground turkey, salt, pepper and Italian seasoning, and cook 5-7 minutes or until turkey is cooked through. Add garlic and cook 1-2 minutes. Add quinoa and tomatoes. Stir to combine, reduce heat to low and let simmer 5 minutes.
      3. Place pepper halves in baking dish and fill with turkey mixture. Cover loosely with foil and bake 30 minutes. Remove from oven, top peppers with cheese and bake 5 minutes, or until cheese melts.

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