Stuffed Bell Peppers with Ground Turkey and Quinoa

Ingredients

• Bell peppers 2 medium
• Ground turkey 4 oz (112g)
• Quinoa 1/2 cup cooked
• Onion 1/4 cup chopped
• Tomato paste 2 tbsp
• Olive oil 1 tbsp
• Garlic powder 1/2 tsp

Method

1. Prepare the Bell Peppers. Wash the bell peppers thoroughly. Cut off the tops and carefully remove the seeds and membranes inside. Set the hollow peppers aside and keep the tops for later use or discard.
   Tip: Use a small knife or your fingers to gently remove seeds without breaking the pepper walls.
2. Cook the Quinoa. If you haven't already cooked the quinoa, rinse 1/4 cup dry quinoa under cold water. Add it to a pot with 1/2 cup water, bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes until water is absorbed and quinoa is fluffy. Let it cool slightly.
   Tip: Rinsing quinoa removes its natural bitterness.
3. Sauté Onion and Ground Turkey. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the ground turkey and cook, breaking it apart with a spatula, until fully browned and no longer pink, about 6-7 minutes.
   Tip: Cook the turkey thoroughly to ensure safety and best flavor.
4. Add Seasoning and Tomato Paste. Sprinkle 1/2 teaspoon garlic powder into the skillet with the turkey and onions. Stir well. Add 2 tablespoons tomato paste and mix thoroughly to combine. Cook for another 2 minutes to let the flavors meld.
   Tip: Tomato paste adds depth and a slight tang to the filling.
5. Combine Quinoa with Turkey Mixture. Add the cooked quinoa to the skillet and stir everything together until evenly mixed. Remove from heat.
   Tip: Mix gently to keep the quinoa fluffy.
6. Stuff the Bell Peppers. Carefully spoon the turkey and quinoa mixture into the hollowed bell peppers, filling them generously but without overpacking.
   Tip: Leave a little space at the top to prevent overflow during baking.
7. Bake the Stuffed Peppers. Preheat your oven to 375°F (190°C). Place the stuffed peppers upright in a baking dish. Cover the dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-7 minutes to slightly brown the tops.
   Tip: Covering with foil prevents the peppers from drying out.
8. Serve and Enjoy. Remove the peppers from the oven and let them cool for a few minutes before serving. Enjoy your healthy, flavorful stuffed bell peppers!
   Tip: Pair with a fresh salad for a complete meal.

Pro tips

• Use a spoon to gently scrape out the seeds to avoid tearing the peppers.
• If you want a cheesy topping, sprinkle some shredded cheese on the peppers after removing the foil and bake until melted.