Talk about a healthy, well-rounded side! These low-fat, low-sodium peppers are stuffed with a mixture of turkey, rice, quinoa, spinach and salsa and are packed with flavor. They make a great addition to any meal or a super satisfying snack. They also freeze well after cooking so you can enjoy the leftovers later!
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
- 5 bell peppers
- Cooking spray
- 1 medium-sized yellow onion, chopped
- 3 garlic cloves, minced
- 20 oz package ground turkey
- 1 tsp ground black pepper
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 (12-16 oz) jar pico di gallo or your favorite low-sodium salsa
- 2 cups fresh baby spinach, rinsed and chopped
- 1 cup cooked quinoa
- 1 cup cooked brown rice
- ½ cup shredded cheddar cheese
- Preheat oven to 375°F.
- Cut the peppers in half lengthwise, and remove the white pithy ribs along with the seeds and stems.
- Spray baking dish with cooking spray and arrange peppers in the dish.
- Spray a large non-stick skillet with cooking spray. Sauté the onion and garlic over medium heat until they start 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, quinoa and 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. Sprinkle the tops with the cheddar cheese and bake about 40 minutes or until the peppers are tender. Serve immediately.
Recipe from Webicurean.