Centegra Healthy Living Institute
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Quinoa Turkey Stuffed Pepper

1 3/4 oz quinoa
6 oz low sodium stock
3 each red & green peppers
3 tsp canola oil
1/8 oz garlic
2 oz chopped onion
14 oz lean ground turkey
2 oz Worcestershire sauce
12 oz diced tomatoes, canned, no salt
6 oz tomato paste
2 oz mozzarella cheese, 2%
salt & pepper

  1. Bring stock to boil, add quinoa. Boil, uncovered, for 10-12 min. Fluff with a fork.
  2. Cut tops off peppers and rough chop. Set aside. Place pepper bottoms in a baking dish.
  3. In a sauté pan over medium heat, add oil, garlic, onions and peppers ; sauté 2-3 minutes.
  4. Add ground turkey, Worcestershire sauce, salt and pepper. Cook until turkey is browned.
  5. Add diced tomatoes and tomato paste. Stir to combine. Cook for 5 minutes. Add quinoa. Stir.
  6. Fill each pepper with the meat mixture.
  7. Cover baking dish and cook at 350 degrees F for 30 minutes. Top with cheese.

Nutrition Information per serving (6 servings total): 235 calories; 10 grams fat (3 grams saturated fat); 20 grams carbohydrates; 18 grams protein; 221 mg sodium; 5 g fiber.

Recipe courtesy of Sodexo.

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