Turkey, Feta, and Spinach Stuffed Peppers

Ingredients

• 6  Red Bell Peppers
• ½ cups Quinoa (dry)
• Olive Oil For Sauteing
• ½  Onion, Chopped
• 2 cloves Garlic, Minced
• 1-¼ pound Lean Ground Turkey With Italian Seasoning
• ¾ cups Chopped Fresh Cherry Tomatoes
• 1 cup Packed Baby Spinach Leaves, Loosely Chopped
• 1  Egg
• 1 cup Crumbled Feta Cheese
• Salt And Pepper, to taste

Preparation Instructions

Preheat oven to 375ºF.

Cut off the tops of your bell peppers. Discard (unless you want to use the tops as garnish). Deseed and remove the membranes. (Tip: I used a strawberry huller to help with this. If you don’t have a strawberry huller, carefully use a knife to remove the seeds and membranes.) Place peppers in a baking dish and set aside.

In a small pot, cook the quinoa according to package directions. My package called for 1 cup of water per 1/2 cup dry quinoa.

While quinoa is cooking, heat a small saucepan drizzled with olive oil over medium heat. Saute onions and garlic until translucent and softened.

When onion/garlic mixture and quinoa are finished cooking, combine the ground turkey, chopped tomatoes, chopped spinach, onion/garlic, quinoa, egg, and feta in a large bowl. Mix until combined. Season with salt and pepper.

Divide the mixture into 6 even amounts and fill your peppers. Bake the peppers, uncovered, at 375ºF for 45 minutes to 1 hour. To check for doneness, stick a meat thermometer down the center of the meat mixture. The temperature should register at least 165ºF.

Allow peppers to sit 5 to 10 minutes before serving. Since the peppers are loaded with veggies, I served them with yummy grilled French baggettes smothered with pesto sauce! Divine!