The Kitchen Diva's Energy-Boosting Stuffed Bell Peppers
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 8 8 yellow bell peppers (or a mixture, about 4 pounds) or 8 orange bell peppers (or a mixture, about 4 pounds)
- 2 tablespoons canola oil or 2 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 4 garlic cloves, peeled and minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 16 ounces Italian turkey sausage (removed from casing) or 16 ounces lean ground turkey
- 16 ounces chunky salsa
- 2 cups Baby Spinach (rinsed and chopped or use 10 ounces frozen spinach that is thawed and squeezed to remove moisture)
- 1 cup quinoa (cooked)
- 1 cup brown rice (cooked)
- 1 cup low-fat cheddar cheese
- 2 large avocados, peeled and pit removed and sliced
- 1⁄2 cup low-fat Greek yogurt
- 1⁄4 cup fresh basil leaf, finely chopped
directions
- Preheat oven to 375.
- Cut the peppers in half lengthwise, slicing from the stem to the bottoms, leaving the stems intact.
- Remove the white pithy ribs near stern and down length of inside.
- Place the peppers in a shallow 13x9 inch baking dish.
- Drizzle the peppers with 1 tablespoon of the oil.
- Cover the dish with foil, and bake the peppers 15 to 20 minutes, until they start to soften.
- Meanwhile, heat the remaining tablespoon of the oil in a large skillet over medium-high heat.
- Add the onion, garlic, salt, black pepper, chili powder, and cumin and cook until all vegetables are softened, about 3 minutes.
- Add the sausage to the skillet.
- Cook, breaking it up with a slotted spoon or potato masher, until lightly browned, about 5 minutes.
- Add the salsa and the spinach, and cook, stirring occasionally, about 5 minutes.
- Remove the skillet from the heat and stir in the cooked brown rice and quinoa.
- Carefully fill the pepper halves with the turkey mixture.
- Cover the dish with foil, and bake until the filling is hot and the peppers are tender, 20 to 25 minutes.
- Remove foil, and sprinkle the cheese over the top of the peppers.
- Return to oven and bake, uncovered, until cheese is melted, about 7 to 10 minutes.
- Top the peppers with a heaping tablespoon of the yogurt.
- Place slices of the avocado on top of each pepper.
- Sprinkle with the basil.
- Serve immediately.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.