Turkey, Feta, and Spinach Stuffed Peppers

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Cut off the tops of your bell peppers.

3. 3

   Discard (unless you want to use the tops as garnish).

4. 4

   Deseed and remove the membranes.

5. 5

   (Tip: I used a strawberry huller to help with this.

6. 6

   If you dont have a strawberry huller, carefully use a knife to remove the seeds and membranes.)

7. 7

   Place peppers in a baking dish and set aside.

8. 8

   In a small pot, cook the quinoa according to package directions.

9. 9

   My package called for 1 cup of water per 1/2 cup dry quinoa.

10. 10

    While quinoa is cooking, heat a small saucepan drizzled with olive oil over medium heat.

11. 11

    Saute onions and garlic until translucent and softened.

12. 12

    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.

13. 13

    Mix until combined.

14. 14

    Season with salt and pepper.

15. 15

    Divide the mixture into 6 even amounts and fill your peppers.

16. 16

    Bake the peppers, uncovered, at 375 degrees F for 45 minutes to 1 hour.

17. 17

    To check for doneness, stick a meat thermometer down the center of the meat mixture.

18. 18

    The temperature should register at least 165 degrees F.

19. 19

    Allow peppers to sit 5 to 10 minutes before serving.

20. 20

    Since the peppers are loaded with veggies, I served them with yummy grilled French baggettes smothered with pesto sauce!

21. 21

    Divine!

* Per serving · 4 servings · Values may vary.