Stuffed Bell Pepper Skillet

American · 40 min · Turkey · gluten-free, high-protein

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Ingredients

• 4 large bell peppers
• 1 lb ground turkey
• 1 cup quinoa
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion
• 3 garlic cloves
• 2 tbsp olive oil
• ½ cup cheddar cheese, shredded
• to taste spices: cumin, paprika, salt, pepper

Method

1. Cook quinoa according to package instructions; set aside.
2. Slice tops off bell peppers and remove seeds. Dice the tops for later use.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and garlic; sauté until translucent.
4. Add ground turkey to the skillet; cook until browned. Stir in diced bell pepper tops, spices, and cook for another 5 minutes.
5. Mix cooked quinoa and canned diced tomatoes into the turkey mixture. Cook for 5 minutes to combine flavors.
6. Stuff the mixture back into the hollowed bell peppers in the skillet. Cover and cook for 10 minutes.
7. Sprinkle cheese over the peppers and cook until melted, about 2-3 minutes.
8. Serve hot, garnished with fresh herbs if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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