Stuffed Peppers - turkey sausage and quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 Med. Green Bell Pepper1 lb Lean Ground Turkey2 cup shredded Zucchini, 1 cup Carrots - matchstick pieces1 Cup Onion - Yellow - diced3/4 cup rinsed and drained Quinoa1 Tbsp Garlic Powder1.5 cups Beef stock1.5 cups Prego Light Smart Traditional Spaghetti Sauce 1 tbsp dried Basil 1 tsp dried Rosemary1.5 tsp Pepper, black1 tsp Morton Lite Salt8 oz Goat Cheese, Hard, shredded
Cut peppers in half lengthwise. Remove stem and seeds. Pour Spaghetti sauce into 9x13 glass pan.
Preheat oven to 400 degrees
Cook Quinoa in beef stock as directed on package.
Brown ground turkey in large fry pan. Drain off any grease left.
Saute carrots and onions in pan for 2-3 min. Add 2 tbsp water and saute another minute or 2. Stir in Turkey and all seasonings (basil, rosemary, salt, pepper, garlic). cook over med low heat for 2-3 min longer.
Add in zucchini and quinoa and turn off heat. stir in 1/2 shredded cheese.
fill peppers with stuffing mix. Top with remaining cheese. Bake for 15 min.
Peppers will be al dente
Serving Size: 1/2 bell pepper
Number of Servings: 12
Recipe submitted by SparkPeople user THE_CAT_LADY.
Preheat oven to 400 degrees
Cook Quinoa in beef stock as directed on package.
Brown ground turkey in large fry pan. Drain off any grease left.
Saute carrots and onions in pan for 2-3 min. Add 2 tbsp water and saute another minute or 2. Stir in Turkey and all seasonings (basil, rosemary, salt, pepper, garlic). cook over med low heat for 2-3 min longer.
Add in zucchini and quinoa and turn off heat. stir in 1/2 shredded cheese.
fill peppers with stuffing mix. Top with remaining cheese. Bake for 15 min.
Peppers will be al dente
Serving Size: 1/2 bell pepper
Number of Servings: 12
Recipe submitted by SparkPeople user THE_CAT_LADY.
Nutritional Info Amount Per Serving
- Calories: 235.3
- Total Fat: 10.9 g
- Cholesterol: 46.5 mg
- Sodium: 360.1 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 3.2 g
- Protein: 17.0 g
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