(½) lb ground turkey — can substitute ground beef or chicken
(½) cup cooked quinoa — can substitute rice
(½) large onion, diced
(1) garlic cloves, minced
(4) oz shredded cheese, divided
(1) tbsp tomato paste
extra virgin olive oil
salt & pepper
directions.
Preheat oven to 425ºF
Bring a large pot of water to boil on the stove
Heat a large sauté pan over medium-high heat
Add a tablespoon of extra virgin olive oil to pan
Sauté onion, pepper tops and garlic for 5 minutes until they begin to soften
Empty sautéed vegetables into a large mixing bowl and put pan back over medium heat
Add another tablespoon of extra virgin olive oil to pan
Add ground turkey to pan and season with salt and pepper (about 1 tbsp salt, ½ tbsp pepper)
Cook ground turkey for a few minutes and then add tomato paste to pan
Cook ground turkey for a few more minutes and then add to mixing bowl with vegetables (it’s okay if turkey is not fully cooked — it will finish in the oven, no worries)
Blanch peppers in the boiling water for 5 minutes to soften peppers (this step is optional, but I prefer to always blanch)
While peppers are being blanched, add cooked quinoa and half of the shredded cheese to bowl with veggies/ turkey
Stir well to combine
Remove peppers from water and place in a loaf pan
Stuff peppers evenly with turkey & quinoa stuffing
Top peppers with remaining shredded cheese
Bake in oven for 10-15 minutes until cheese is melted and golden