1/2 cup Uncooked Quinoa
1 Cup Water, With a Pinch of Salt Added
1 tbsp Olive Oil
1 Medium Yellow Onion
3 Garlic Cloves, Minced
1 lb Extra Lean Ground Turkey
2 Tbsp Italian Seasoning
Salt & Pepper to Taste
8 oz Can of Low Sodium Tomato Sauce
1 cup Baby Spinach
4 Bell Peppers, Halved & Seeds Removed
1/4 cup Fresh Basil – Chopped
1/2 cup Mozzarella Cheese (Optional)
Preheat oven to 350
In a small saucepan, combine quinoa & water and a pinch of salt. Bring to a boil, cover and simmer for about 15 minutes. Remove the lid and cook for 2-3 more minutes to get rid of excess water.
In a large pan, heat the oil over medium-high heat. Add the onion and garlic and saute until translucent. Add in the turkey and italian seasoning. Cook until no longer pink. Stir in the tomato sauce and spinach.
In a large bowl, combine the quinoa and turkey mixture. Spoon into the 8 pepper halves. Top with some mozzarella cheese.
Bake for about 40 minutes or until the peppers are tender.
Sprinkle with fresh basil before serving, and enjoy!