Dinner

Quinoa-stuffed Red Peppers is for Dinner.

Quinoa-stuffed Red Peppers takes 20 minutes to prepare.

Quinoa-stuffed Red Peppers takes 20 minutes to cook.

Quinoa-stuffed Red Peppers makes 4 servings.

The ingredients for Quinoa-stuffed Red Peppers are:

4 medium red peppers
2 TB extra virgin olive oil
1 small vidalia onion
1 large stalk celery
3 cloves garlic
1/2 package (appx. 8-9 oz) ground turkey (I like Shadybrook Farms)
2 C cooked quinoa
1/2 C reduced fat shredded cheddar cheese
1/4 C Fat free plain yogurt
1 tsp salt (to taste)
1 tsp pepper (to taste)
1/2 TB cumin (to taste)
1/2 TB savory (to taste)

Here is how you make Quinoa-stuffed Red Peppers:

1. Preheat oven to 375. Begin by making the quinoa according to package directions. It only takes 12 minutes, so this recipe runs a lot quicker than using brown rice. Also, quinoa packs a HUGE protein punch. You'll be full for hours! Set aside.2. In a sautee pan, add olive oil, celery, onion and garlic. Cook on medium heat until veggies are translucent. 3. Add ground turkey. Cook until all pink is gone. Add spices.4. While turkey is cooking, slice tops off red peppers and remove seeds and pith from inside. Grill peppers to soften the outside. If you don't have an indoor grill, you can put them in the oven for about 10 minutes, and it works just the same.5. When turkey is cooked through, pour into mixing bowl. Add quinoa, cheddar cheese, and yogurt. Stir until bound together (you may need to add more yogurt, but as it's fat free and replaces sour cream, it won't hurt to add a little more!).6. Stuff peppers to the rim with turkey mixture. Cover with pepper tops, and bake in the oven for approximately 10 more minutes or until cheese is melted. Let sit 5 minutes before serving.Makes 4 peppersServing Size: Makes 4 servings (one pepper per person)Number of Servings: 4Recipe submitted by SparkPeople user MORNINGGLORY609.

The nutritional information for Quinoa-stuffed Red Peppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 277.8

• Total Fat: 10.2 g
• Cholesterol: 28.6 mg
• Sodium: 742.4 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 4.6 g
• Protein: 22.9 g