Stuffed Bell Peppers with Turkey & Quinoa
Preheat the oven to 375° F.
Cook quinoa in pot or rice cooker.
Cut bell peppers in half lengthwise, then scoop out seeds and membrane.
Cook onions, turkey, tomatoes, spinach, chili flakes, garlic powder, and oregano over medium heat.
Add the tomatoes and spinach then cook for another 5 min.
Remove from heat and stir in yogurt, quinoa, and feta until evenly mixed.
Scoop quinoa and stuff each bell pepper.
Drizzle peppers with olive oil and add water to baking dish.
Bake for 30 min then uncover baking dish and bake for another 10 min until crispy.
About the Authors
We're Alec & Kat, the authors behind The Heirloom Pantry. We teach approachable, elevated recipes for the home cook, greatly inspired by our Japanese and Italian heritage.
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