Stuffed Bell Peppers (Turkey + Quinoa)

Fast, simple dish. Super good for you, but tastes so good you forget.

Servings: 6
Feeling hungry? Plan on eating 1.5 peppers.
Naughty meter: Nice.
G/F? Yes, with caution.

Preheat oven to 350 degrees.

Ingredients:
1 cup Quinoa
2 Cups N/S (No Salt) or L/S (Low Sodium) Chicken Stock
6 Bell Peppers (whichever is on sale, though red is good)
1 TBS olive oil
1-1 1/3 Pound 99% Fat Free Ground Turkey
1 (14 Oz) Can N/S or L/S Diced Tomatoes
1 (6 Oz) Can Tomato Paste
½ Sweet Onion, Chopped
4 Garlic Cloves, Minced or Crushed
¼ Cup Worcestershire Sauce*
Parmesan Cheese (Grated or Shredded ~1/4 Cup)
Pepper (Fresh Cracked)

Combine quinoa and chicken stock in a saucepan. Bring to boil then reduce heat to low-medium to simmer for until all of the liquid is absorbed - usually around 15 minutes. While it is cooking, cut the tops off the peppers, remove the seeds. Chop the tops of the peppers to add to the mix later. You will want to butter a glass casserole and set it aside with the hollowed peppers.

Heat the olive oil over medium-high heat in a large sauce pan. Add garlic, onions and chopped peppers. Saute 3 minutes. Add the turkey, Worcestershire sauce*, and pepper to the pan. Saute until the meat is browned. Add the tomatoes and tomato paste and stir. Continue cooking for another 5 minutes, until it thickens up. By now the quinoa will be done and you should add it to the mix.

Fill each pepper. Top with a hearty sprinkle of parmesan. Cook in the oven for 30 minutes. I like to turn the temp to broil for the last 3 minutes to get that cheese crusty.

This is a full meal on its own, trust me.

*Worcestershire is not always gluten free. Lea & Perrins brand is gluten free. They also have a reduced sodium sauce, click here for more info. In any case, be sure to check the label!