21 day fix-Turkey & Quinoa Stuffed Peppers
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 3 cloves garlic minced
- salt and pepper to taste
- 1 1/2 tsp. cumin
- 4 bell peppers (any color – choose ones that won’t roll o
- extra lean ground turkey (i get 99% fat free)
- 3/4 c. yellow onion chopped
- 1/2 shallot, minced
- 2 c. spinach
- 1 can of roasted no salt added, chopped tomatoes
- 1 c. quinoa cooked
- 1/3 c. monterey jack cheese shredded
- 2 tbs. chili powder
- 2 tbs. italian seasoning mix
- Carbohydrate 169.002860018125 g
- Cholesterol 39.16 mg
- Fat 29.0170325027537 g
- Fiber 22.1879751381715 g
- Protein 47.876787503056 g
- Saturated Fat 10.3282402505099 g
- Serving Size 1 1 Recipe (483g)
- Sodium 458.096573080557 mg
- Sugar 146.814884879953 g
- Trans Fat 2.13702200046755 g
- Calories 1110 calories
Heat a skillet over low-medium heat and add 2 Tbs olive oil. Preheat oven to 400 degrees Add the onions, shallot and garlic to the skillet and heat for 2-3 minutes, until the mixture is soft and aromatic. Add the turkey to the skillet and cook until the turkey is about halfway through. While the turkey is cooking, chop the peppers in half (like you’re cutting the stem in half), and remove the stem, seeds and white spines. Add your spices, herbs, and salt and pepper to the turkey mixture, mix thoroughly. Add the cooked quinoa and the entire can of roasted, chopped tomatoes to the skillet and let everything simmer until the turkey is completely cooked through. Dump the mixture into a heat-safe bowl and mix in the spinach and half of the cheese. (This is where you should taste it to see if you want any other spices added!) Spoon the mixture into the pepper halves and top with more cheese. Place the pepper halves onto an oil sprayed baking sheet and bake at 400 degrees for 30-
