Stuffed Peppers - turkey sausage and quinoa

6 Med. Green Bell Pepper
1 lb Lean Ground Turkey
2 cup shredded Zucchini,
1 cup Carrots - matchstick pieces
1 Cup Onion - Yellow - diced
3/4 cup rinsed and drained Quinoa
1 Tbsp Garlic Powder
1.5 cups Beef stock
1.5 cups Prego Light Smart Traditional Spaghetti Sauce
1 tbsp dried Basil
1 tsp dried Rosemary
1.5 tsp Pepper, black
1 tsp Morton Lite Salt
8 oz Goat Cheese, Hard, shredded

I had a thought after I made this that it could be made vegan by using vegetable stock instead of beef, using a can of white beans instead of the turkey and using a vegan cheese such as veggie shredds (or omit cheese). It will affect the calories, but in this case for the better. I hope you enjoy.

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.