Turkey-Stuffed Peppers Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Kristen Heigl, Staten Island, N.Y.
Enjoy the powerful flavor combination of sweet corn and salty feta in Turkey-Stuffed Peppers.
Ingredients
- Salt and pepper
- 1/4 cup quinoa, rinsed
- 4 large bell peppers, tops sliced off, seeded
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/4 pounds ground turkey
- 1 28-oz. can diced tomatoes, drained
- 1 15-oz. can black beans, drained and rinsed
- 1/2 cup frozen corn
- 1 cup crumbled feta
Instructions
- Preheat oven to 350 °F. Bring 1/2 cup salted water to a boil in a small saucepan. Stir in quinoa, cover, reduce heat to low and simmer until tender, about 15 minutes. Remove from heat. Place peppers upright in an 8-inch square baking dish. Bake 15 minutes.
- In a large skillet, warm oil over medium heat. Sauté onion until soft, about 7 minutes. Add garlic; sauté 1 minute. Add turkey; cook, stirring, until no pink remains, about 7 minutes. Stir in tomatoes, beans, corn and quinoa. Raise heat to medium-high. Bring to a boil. Reduce to medium-low. Simmer, stirring, until thick, about 5 minutes. Remove from heat. Stir in feta and season with salt and pepper.
- Stuff peppers with filling, mounding slightly. Bake until peppers are tender, 15 to 20 minutes. Let stand 5 minutes; serve.
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