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Turkey, Feta, and Spinach Stuffed Pepper




Source of Recipe


tastykitchen.com/recipes/main-courses/turkey-feta-and-spinach-stuffed-peppers/






List of Ingredients



• 6 Red Bell Peppers
  
• � cups Quinoa (dry)
  
• Olive Oil For Sauteing
  
• � Onion, Chopped
  
• 2 cloves Garlic, Minced
  
• 1-� pound Lean Ground Turkey With Italian Seasoning
  
• � cups Chopped Fresh Cherry Tomatoes
  
• 1 cup Packed Baby Spinach Leaves, Loosely Chopped
  
• 1 Egg
  
• 1 cup Crumbled Feta Cheese
  
• Salt And Pepper, to taste
  






Instructions



1. Preheat oven to 375�F.
   
2. Cut off the tops of your bell peppers. Discard (unless you want to use the tops as garnish). Deseed and remove the membranes. (Tip: I used a strawberry huller to help with this. If you don�t have a strawberry huller, carefully use a knife to remove the seeds and membranes.) Place peppers in a baking dish and set aside.
   
3. In a small pot, cook the quinoa according to package directions. My package called for 1 cup of water per 1/2 cup dry quinoa.
   
4. While quinoa is cooking, heat a small saucepan drizzled with olive oil over medium heat. Saute onions and garlic until translucent and softened.
   
5. When onion/garlic mixture and quinoa are finished cooking, combine the ground turkey, chopped tomatoes, chopped spinach, onion/garlic, quinoa, egg, and feta in a large bowl. Mix until combined. Season with salt and pepper.
   
6. Divide the mixture into 6 even amounts and fill your peppers. Bake the peppers, uncovered, at 375�F for 45 minutes to 1 hour. To check for doneness, stick a meat thermometer down the center of the meat mixture. The temperature should register at least 165�F.
   
7. Allow peppers to sit 5 to 10 minutes before serving. Since the peppers are loaded with veggies, I served them with yummy grilled French baggettes smothered with pesto sauce! Divine!