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1
Preheat oven to 375 degrees F.
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2
Cut off the tops of your bell peppers.
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3
Discard (unless you want to use the tops as garnish).
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4
Deseed and remove the membranes.
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5
(Tip: I used a strawberry huller to help with this.
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6
If you dont have a strawberry huller, carefully use a knife to remove the seeds and membranes.)
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7
Place peppers in a baking dish and set aside.
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8
In a small pot, cook the quinoa according to package directions.
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9
My package called for 1 cup of water per 1/2 cup dry quinoa.
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10
While quinoa is cooking, heat a small saucepan drizzled with olive oil over medium heat.
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11
Saute onions and garlic until translucent and softened.
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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.
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13
Mix until combined.
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14
Season with salt and pepper.
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15
Divide the mixture into 6 even amounts and fill your peppers.
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16
Bake the peppers, uncovered, at 375 degrees F for 45 minutes to 1 hour.
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17
To check for doneness, stick a meat thermometer down the center of the meat mixture.
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18
The temperature should register at least 165 degrees F.
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19
Allow peppers to sit 5 to 10 minutes before serving.
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20
Since the peppers are loaded with veggies, I served them with yummy grilled French baggettes smothered with pesto sauce!
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21
Divine!
