Today was one of those gray Chicago days that made me want some savory comfort food. These peppers are packed with good stuff: ground turkey, quinoa, diced tomatoes, and cheddar….
Using a variety of peppers gives this dish a bright, beautiful look and each one a unique flavor.
4 bell peppers (any color you like)
1lbs lean ground turkey
1 medium yellow onion, diced
4 cloves garlic, minced or pressed
2 – 14.5 oz cans diced tomatoes
1 – 8 oz can tomato sauce
1 cup cooked quinoa (or brown rice)
2 cups shredded cheddar, divided
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 Tbsp Worcestershire sauce
HOW TO DO IT:
Preheat oven to 350 degrees.
Chop onion and mince garlic. Cut peppers in half and remove seeds.
In a large skillet, brown turkey. After about 3 mins, add onion and continue cooking until meat is fully browned. Add garlic and cook until fragrant (about 30 seconds).
Add oregano, S/P, Worcestershire, quinoa, diced tomatoes, and sauce. Let mixture simmer for 15 mins. Stir in 1 cup of cheddar cheese. Once melted, remove from heat and spoon mixture into the pepper halves.
Cover and bake for 30 mins. Uncover and continue to bake for another 15 mins.