Workout Wednesday: Eating Healthy
Stuffed Bell Pepper
Turkey Stuffed Peppers
2 lb lean ground turkey 1 medium yellow onion 2 cloves garlic
1 can diced tomatoes 1
1
6-8 colored bell peppers 2 tsp oregano
Filling:
Brown turkey over medium high heat until cooked through
Stir in the cooked quinoa, and turn off heat
Sauce:
In another pan, combine remaining wine, tomatoes and other tsp of oregano, season with salt & pepper Simmer for 15 min until flavors combine, and tomatoes start to break down
*Tip: you can use a potato masher to break up tomatoes, or pulse with emersion blender.
Cut bell pepper tops off (1/3 of the way down), and remove all seeds and ribs Place in glass baking dish (select one that all of the peppers just fit
⁄2 c red wine⁄2 c cooked quinoa– seasoning with salt & pepper Add diced onion and garlic and saute for a few min, until onion is just tender Add 1⁄4 c of the red wine and cook for 3-5 minutes until slightly reduced Add 1⁄2 of the can of diced tomatoes and 1 tsp of the oregano and simmer for 15 min.– this way they will stand upright) Fill each pepper to the top with turkey filling Spoon sauce on top of peppers, and sprinkle with parmesan cheese, if desired With all stuffed peppers placed snuggly in the baking dish, fill pan 1⁄2 way up with water Bake @ 350 for 30 min until peppers are slightly soft (cover with foil if tops get too brown)
