Stuffed Bell Peppers

My little helper. 

Quinoa is gluten free and oh so yummy.

I love stuffed bell peppers.  It can be a whole meal in one or a garden salad can be served with it.  I prefer red, orange or yellow bell peppers to the green because they are sweeter. These freeze well making them perfect for a quick meal.

Stuffed Bell Peppers

1 large onion, chopped

3 cloves garlic, chopped

1 lb ground turkey

1 tbsp chopped fresh basil 

1/2 tsp dried oregano 

1/2 - 1 cup shredded Parmesan

1/2 cup goat cheese

3 tbsp tomato paste

1 can diced/crushed tomatoes with juice

1 cup cooked quinoa or rice

 salt and pepper to taste

Mozzarella cheese (optional)

4-6 bell peppers

Saute onions till tender. Add garlic and ground turkey.  Cook till browned. Add the herbs, Parmesan, goat cheese, tomato paste, diced tomatoes, cooked quinoa, salt and pepper. Cook till cheeses have melted. Mix well and let cool slightly. 

Cut the stems out of each bell pepper, making sure to clean out the guts.

Add about a cup of water to the bottom of a baking dish then add the bell peppers.

Fill the empty bell peppers with the meat filling. I would suggest adding the mozzarella to the tops of the bell peppers during the last 10 minutes of cooking time. The cheese browns too much if added at the beginning. Bake in a 350 degree oven for 30-45 minutes or until the internal temp reaches 170 and the bell pepper is tender.

I love the texture that the quinoa gives the filling. So delicious.

Enjoy one of my favorite meals to make and eat!