These stuffed peppers have an Italian flare with a hint of nuttiness from the cumin and quinoa. They go well with Grilled Tomatoes, (page 73).
Targeted Side Effects: Fatigue
A good source of vitamins A and C and iron
Calories: 260; Total Fat: 9 g; Saturated Fat: 2 g; Total Carbohydrates: 28 g; Fiber: 6 g; Protein: 16 g
½ tablespoon olive oil
¼ onion, minced
¾ tablespoon chopped cilantro or parsley
1 garlic clove, minced
¾ pound ground turkey meat
½ teaspoon ground cumin
2 tablespoons tomato paste
¾ cup cooked quinoa
6 large bell peppers, washed, tops cut off, and seeds removed*
½ teaspoon iodized salt
Pepper, to taste
½ cup shredded nondairy, non-soy mozzarella cheese (we prefer Daiya)
Optional: 1 cup steamed chopped greens such as spinach, Swiss chard, or kale
Preheat oven to 400°F
1. Heat olive oil in skillet over medium heat. Add onions, cilantro or parsley, and garlic. Cook until onion is translucent.
2. Stir in ground turkey, cumin, salt, and pepper. Once turkey has released some of its juices, mix in tomato paste. Cook until turkey is well browned, five to seven minutes.
3. Once turkey is cooked, turn off the heat and stir in cooked quinoa, adding steamed greens, if using.
4. In a baking dish, arrange peppers cut side up and stuff each with the turkey mixture. Pour enough water into dish to cover the bottom. Cover tightly with aluminum foil and bake for 30 minutes.
5. Carefully remove foil and sprinkle cheese over top of peppers. Cook until cheese melts.
*Don’t remove all the white sections inside. This part contains bioflavonoids, which are good for you. You can cut the white sections and push them onto the sides of the pepper.
Health Tip 101: Garlic, an antimicrobial, helps prevent colds and flu.
Stuffed Peppers