Ingredients
- 5 bell peppers, stems and seeds removed
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 1/2 lbs. 93% lean ground turkey
- 1 t. ground black pepper
- 1 T. chili powder
- 2 t. ground cumin
- 1 t. ground coriander
- 2 c. salsa
- 2 c. fresh baby spinach, rinsed and chopped
- 1 c. quinoa, cooked
- 1 c. brown rice, cooked
- 1/2 c. part-skim cheddar cheese, shredded
Tip: Screenshot this list for easy reference while shopping
Instructions
- Preheat oven to 375ºF.
- Cut the peppers in half lengthwise, and remove the white pithy ribs along with the seeds and stems.
- Spray baking dish with olive oil spray and arrange peppers in the dish.
- Spray a large non-stick skillet with the olive oil spray. Saute the onion and garlic over medium heat until it starts to brown. If the onions and garlic start to stick, add a splash of water or broth to deglaze the pan.
- Add the ground turkey to the pan, cooking until lightly browned and breaking it up as it cooks. Stir in the black pepper, chili powder and coriander.
- Next add the salsa, the quinoa and the rice, heat through. Remove from heat and stir in the chopped spinach.
- Pack the turkey mixture into the pepper halves so that it’s heaping, about a cup (see pictures). Sprinkle the tops with the cheddar cheese and bake about 40 minutes or until the peppers are tender. Serve immediately.
- Modify for the Grill: Wrap the stuffed pepper halves in lightly oiled tinfoil and cook covered on the grill over medium heat until the peppers are tender (30-40 minutes).