Dinner

Healthy Stuffed Peppers is for Dinner.

Healthy Stuffed Peppers takes several minutes to prepare.

Healthy Stuffed Peppers takes several minutes to cook.

Healthy Stuffed Peppers makes 8 servings.

The ingredients for Healthy Stuffed Peppers are:

3 clove Garlic
1.50 cup, chopped Onions, raw
4 tbsp Parsley
1.50 cup, mashed Zucchini
4 medium (approx 2-3/4" long, 2-1/2" dia) Peppers, sweet, red, fresh
3 medium whole (2-3/5" dia) Red Ripe Tomatoes
4 tbsp Pine Nuts
1.30 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry
2 tbsp Carrington Farms Organic Coconut Oil
150 gram Dodoni Feta Cheese (1oz = 28g)
4 serving Turkey, Butterball Ground Turkey 93% Lean (1 serving = 4 ounces)
4 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)

Here is how you make Healthy Stuffed Peppers:

1.Preheat oven to 350 f. Line a baking tray with baking paper.2. Rinse the quinoa well under cold running water. Place in a saucepan with the low sodium chicken stock and bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes or until all the water is absorbed and quinoa is cooked. Set aside to cool.3. Heat a large frying pan over a medium heat, add coconut oil. Cook the onion until translucent. Add the zucchini and chicken mince, cook for a further 6 minutes. Add the garlic and cumin, cooking for 1 minute more. Remove from heat and set aside to cool.4. Place onion and chicken mixture, quinoa, pinenuts, parsley, tomato and feta in a large bowl. Stir to combine and season with salt and pepper. 5. Stuff the capsicums with the mixture and place on prepared tray. Cover the tray with foil. Bake in preheated oven for 20 minutes. Remove foil and bake for a further 15-20 minutes, or until vegetables are tender and the stuffing is golden.Serving Size:?8 1 cup serving

The nutritional information for Healthy Stuffed Peppers is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 366.9

• Total Fat: 16.8 g
• Cholesterol: 50.0 mg
• Sodium: 266.5 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 5.9 g
• Protein: 21.5 g