Stuffed Peppers with Quinoa and Heirloom Tomatoes

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What You Will Need:

4 Large Bell Peppers (Your choice of colors), tops removed then diced set aside, then discard the seeds

4 Heirloom Tomatoes diced

1 large Onion, diced

1 Fresh Green Chili, diced

1 C dried Quinoa, cooked

2 C Chicken Stock  or Vegetable Stock *Homemade if you can

1 Pkg Extra Lean Ground Turkey *TIP if you do not eat meat, you can substitute the turkey with chopped WALNUTS. It really is a great combination.

1 Tbsp olive oil

1 C fat-free Feta Cheese, divided into quarters or Any Cheese you would like to top your pepper with

1/2 C Salsa, I used Royito’s but I think you may only be able to get it in Austin TX.

Salt and Pepper to taste

*Directions

Pre heat your oven to 380

Prepare your Mis en Place

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In a large pan on the stove, add the olive oil, peppers, onions, and garlic and cook until the onion becomes translucent.

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Add the turkey to the pan, crumble well cook all the way through. *At this time you would also add the walnuts if you were not using meat. The walnuts will absorb the liquids and soften up a bit.

At This time cook your quinoa in the chicken stock in a small pot until all the liquid is absorbed.

Add the heirloom tomatoes to the pan with the turkey.

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Stir the tomatoes, then fold in the cooked quinoa.

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Add the salsa, salt, and pepper simmer for 1 minute.

Stuff your peppers.

 

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Top with your choice of cheese and bake in the oven for 30 minutes. You will start to see the skin of the bell pepper blacken, and the cheese crisp up.

* Makes 4 Servings (1 stuffed pepper with fat-free feta is the calorie content below)

190 Cals, 24.6 G carbs, 4.2 G fiber, 19.4 G pro, 6 G sugar

*TIP Any time you are asked to use ground meat in a dish, you can always substitute it with WALNUTS.

 

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