Ingredients
The following ingredients have 4 Servings
- 4 bell peppers (can be colors of your choice)
- 1 14- ounce can diced tomatoes (drained with juice reserved)
- 1/2 cup uncooked quinoa
- 1 cup water
- 2 tablespoons olive oil
- 1/2 medium onion (minced)
- 2 cloves garlic (minced)
- 1 LB. ground turkey
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon freshly ground black pepper
- 1 15- ounce can black beans (drained and rinsed)
- 2 cups chopped fresh spinach
- 1/4 cup shredded mozzarella
Instruction
- Preheat oven to 350 degrees F.
- Core, seed and cut the peppers in half, lengthwise.
- Pour juice from the drained tomatoes into the bottom of a 9 X 13-inch baking dish.
- Put the 1 cup of water into a small saucepan. Boil water over medium-high heat and add quinoa.
- Cover and simmer for about 15 minutes until water is absorbed, quinoa becomes translucent and separates.
- Meanwhile, in a large skillet, heat olive oil over medium-high heat.
- Add garlic and onion and saute until translucent.
- Add turkey and cook until done.
- Mix in Old Bay Seasoning and pepper.
- Place spinach in skillet and sautee until just wilted.
- Add the diced tomatoes and beans and stir until heated through.
- Add the quinoa and mix until thoroughly combined.
- Fill the peppers with stuffing and place into prepared baking dish.
- Cover with tin foil and bake for 45 minutes.
- Remove foil and sprinkle with shredded mozzarella and return to the oven to bake uncovered for an additional 10 minutes.
