Quinoa, Black Bean, and Turkey Stuffed Peppers - colorful bell peppers stuffed with quinoa, black beans, and turkey that will satisfy any hungry appetite. This satisfying and healthy meal is sure to please the entire family.
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Ingredients
4bell pepperscan be colors of your choice
14ouncesdiced tomatoesdrained with juice reserved
½cupuncooked quinoa
1cupwater
2tablespoonsolive oil
1medium onionminced
2clovesgarlicminced
1poundground turkey
1teaspoon Old Bay seasoning
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
15ounces black beansdrained and rinsed
2cupschopped fresh spinach
½cupshredded mozzarella
Instructions
Preheat oven to 350 degrees F. Pour juice from the drained tomatoes into the bottom of a 9 X 13-inch baking dish.
Put the 1 cup of water into a small saucepan. Boil water over medium-high heat and add quinoa.
Core, seed and cut the peppers in half, lengthwise and place into baking dish.
Cover and simmer for about 15 minutes until water is absorbed, quinoa becomes translucent and separates.
Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic and onion and sautée until translucent. Add turkey and cook until done.
Mix in Old Bay Seasoning and pepper. Place spinach in skillet and sautée until just wilted. Add the diced tomatoes and beans and stir until heated through. Add the quinoa and mix until thoroughly combined.
Fill the peppers with stuffing and place into prepared baking dish. Cover with tin foil and bake for 45 minutes.
Remove foil and sprinkle with shredded mozzarella. Return to the oven to bake uncovered for an additional 7-10 minutes or until cheese has melted nicely.
Notes
Depending on the size of your peppers, you may have some stuffing left over. It's great reheated with a bit of pasta sauce.