Peppers Stuffed with Quinoa & Turkey

Name: Peppers Stuffed with Quinoa & Turkey Recipe
Yield: 7
Ingredients: 3 Yellow Bell Peppers; 2 Red Bell Pepper; 2 Orange Bell Pepper; 2 boxes of Near East Quinoa and Brown Rice Blend Roasted Red Pepper & Basil; 1 package of Jennie-O Ground Turkey Breast Extra Lean 99/1 (should be 20 oz)

Number of Servings: 7

Ingredients

3 Yellow Bell Peppers 2 Red Bell Pepper 2 Orange Bell Pepper 2 boxes of Near East Quinoa and Brown Rice Blend Roasted Red Pepper & Basil1 package of Jennie-O Ground Turkey Breast Extra Lean 99/1 (should be 20 oz)

Directions

Pre-heat oven to 350 degrees and line a baking pan with tin foil. Follow directions on the Near East box for two boxes (omit olive oil for less fat). Brown turkey on stove top until 165 degrees and drain liquid. Cut tops off bell peppers and remove seeds. Combine turkey and quinoa mixture into bell peppers. Arrange bell peppers in baking pan and place into oven. Bake for 25-30 minutes then enjoy.

Serving Size:�Makes 6 servings

Servings Per Recipe: 7

Nutritional Info Amount Per Serving

Calories: 290.9
Total Fat: 2.5 g
Cholesterol: 39.3 mg
Sodium: 282.6 mg
Total Carbs: 40.8 g
Dietary Fiber: 4.3 g
Protein: 24.9 g

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