Mixed with ground turkey, spinach, mushrooms and goat cheese, this super nutritious stuffing is baked in red peppers for a protein-rich meal.
Quinoa Stuffed Peppers
250 ml (1 cup) turkey or chicken broth
125 ml (1/2 cup) quinoa
10 ml (2 tsp) vegetable oil
500 g (1 lb) ground turkey
1 onion, minced
2 cloves garlic, minced
2 ml (1/2 tsp) salt and red pepper flakes
500 ml (2 cups) chopped cremini mushrooms
1 l (4 cups) chopped spinach
50 ml (1/4 cup) crumbled goat cheese
4 large red bell peppers, tops cut off and ribs removed
In a saucepan, bring broth to a boil over medium-high heat. Stir in quinoa and simmer, covered, for 10 minutes. Remove from heat and leave covered for 15 minutes.
Meanwhile, in a large non-stick skillet, heat oil over medium-high; brown turkey, breaking into small pieces with the back of a spoon. Transfer to a plate and set aside.
Cook onion until tender and golden, about 7 minutes. Stir in garlic, salt and red pepper flakes and cook for 1 minute. Stir in mushrooms and cook until golden and no liquid remains.
Remove from heat and stir in spinach and quinoa. Sprinkle with goat cheese. (Make ahead: This mixture can be made up to 2 days in advance.)
Spoon mixture into hollowed peppers and bake in a 190 C (375 F) oven until peppers are tender crisp and filling is hot, about 20 minutes.
Makes 4 servings.
Nutrition information per serving: 330 calories; 37 g protein; 7 g total fat (2 g saturated fat); 32 g carbohydrate; 7 g fibre; 50 mg cholesterol; 460 mg sodium.
Source: Ontario Turkey, makesitsuper.ca