Turkey-Stuffed Mozzarella Peppers

Name: Turkey-Stuffed Mozzarella Peppers
Ingredients: ⅓ cup (80 mL) quinoa; 4 green bell peppers; 2 Tbsp (30 mL) olive oil or vegetable oil; 2 Tbsp (30 mL) olive oil or vegetable oil; 1 lb (500 g) ground turkey; 1 cup (250 mL) diced onion; 1½ tsp (7.5 mL) Italian seasoning; 1 tsp (5 mL) minced fresh garlic; 3 Tbsp (45 mL) tomato paste; ¼ cup (60 mL) freshly grated Parmesan cheese; ½ cup (125 mL) water; 1 cup (250 mL) shredded part-skim mozzarella cheese

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Loaded with turkey, quinoa and cheese, these peppers are filling. This dish is a meal in itself or can be served with a light salad or soup. To make this vegetarian, leave out the turkey and use a soy alternative instead.

Ingredients

⅓ cup (80 mL) quinoa
⅔ cup (160 mL

Main course
Gluten-free

Method

Bring the quinoa and water to a boil in a small saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 6 minutes. Fluff with a fork and set aside to cool.

Preheat the oven to 350°F (180°C). Grease