Ground Turkey & Kale Quinoa Stuffed Peppers
Stuffed peppers are a great option for an easy weeknight dinner! Here, they get a healthy twist with lean ground turkey, quinoa, kale, and of course Vidalia onions. Recipe and photography from our friends at Healthy Family Project.
Ingredients
- 1 tablespoon olive oil
- 1 carrot finely diced
- 1 stalk celery finely diced
- 1/2 medium Vidalia onion, finely diced
- 2 cups chopped kale
- 1/2 pound lean ground turkey
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 clove garlic minced
- 1 cup cooked quinoa
- 1 14 oz. can no-salt-added diced tomatoes
- 3 bell peppers halved, seeded
- 1 cup shredded lowfat mozzarella cheese
Instructions
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Preheat oven to 350°F.
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Heat oil in large skillet over medium-high heat. Add carrots, celery, onions and kale. Cook 5 minutes, or until softened. Add ground turkey, salt, pepper and Italian seasoning, and cook 5-7 minutes or until turkey is cooked through. Add garlic and cook 1-2 minutes. Add quinoa and tomatoes. Stir to combine, reduce heat to low and let simmer 5 minutes.
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Place pepper halves in baking dish and fill with turkey mixture. Cover loosely with foil and bake 30 minutes. Remove from oven, top peppers with cheese and bake 5 minutes, or until cheese melts.
Prep Time
15 min
Cook Time
30 min
Yield
6 servings