Turkey-and-Quinoa-Stuffed Peppers

THE WASHINGTON POST
12Ingredients
80Minutes

Ingredients

US|METRIC
  • 4 bell peppers (medium, red, yellow, orange or a mix, about 6 ounces each)
  • 14 1/2 ounces salt (diced, no-, added tomatoes, strained, juices reserved)
  • 10 ounces frozen chopped spinach (defrosted, with excess moisture squeezed out)
  • 1/2 cup minced onion (from 1/2 medium onion)
  • 3/4 cup cooked quinoa (from 1/4 cup uncooked)
  • 1 large egg (lightly beaten)
  • 2 tablespoons flat leaf parsley leaves (chopped, plus more for garnish)
  • 2 teaspoons fresh thyme leaves (chopped, may substitute 3/4 teaspoon dried thyme)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ground turkey (92 or 93 percent lean)
  • 15 ounces salt (added tomato sauce)
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