Bell’s Stuffed Peppers
Submitted by Anna Snell
Quinoa and ground turkey make for a healthy twist on this retro classic. Choose different bell pepper varieties for a colorful dish that's great as a main course or a self-contained side dish!
Ingredients
Serving size: 6 servings
| 1 tbsp | Bell's seasoning |
| 6 | Large bell peppers (any color) |
| 1 Cup | Quinoa, rinsed and drained |
| 1 lb | Ground turkey |
| 1 | Small onion, diced |
| 1 Cup | Shredded cheddar cheese |
Directions
- Preheat oven to 350 degrees F.
- Line a deep baking dish with aluminum foil.
- Mix quinoa and water together in a saucepan; bring to a boil. Cover, reduce heat, and simmer until quinoa is tender and water is absorbed. (About 15 min.)
- Remove and discard tops, seeds, and membranes of the bell peppers. Arrange peppers in the prepared baking dish with the hollow sides facing upwards.
- Heat olive oil in a large skillet over medium heat. Cook onion until fragrant and slightly translucent, 5 to 7 minutes. Add ground turkey and cook until evenly browned.
- Stir quinoa into turkey mixture. Season with Bell's Seasoning. Fill bell peppers with quinoa-turkey mixture. Place peppers in prepared baking dish. Cover dish with aluminum foil.
- Bake in preheated oven until bell peppers are slightly tender, about 18 minutes.
- Remove aluminum foil cover; sprinkle on the shredded cheddar cheese.