Turkey Quinoa Stuffed Peppers

As you've noticed - I love to eat. This love affairs tends to catch up with you...especially after a holiday binge. I'm trying to reverse some of the damage I've done recently - and diet is a four letter word to me.  I love to go out to restaurants and cook, how can I diet?! The only way I know how to make a lasting change is to create meals that are fun to cook and eat, while still being healthy.  I hope to post recipes that are good enough to pass as "normal" (no-diet) meals. Each dish will (hopefully) be filling, fresh, high-protein and low calorie. I'm also trying to cut out cheese (the horror), but you can always add it in to the recipes you see. Everything is always better with cheese.

I love these stuffed peppers because they are truly filling and only 265 calories (what?!).  Packed with veggies and protein, this dish is a great substitute if you're craving a hearty dish like lasagna.

Ingredients:
Makes 4 servings
- 1/2 lb ground turkey
- 1/2 cup cooked quinoa
- 4 bell peppers
- 1 yellow squash
- 1/2 yellow onion
- 6 cloves garlic
- 2 tbsp fresh chopped parsley 
- 2 cans crushed tomato
- 1/2 tsp crushed red pepper
- 1/4 tsp Italian seasoning
- 1 tbsp coconut oil (or olive oil)
- fresh ground pepper (to taste)
optional - cheese (mozzarella, Parmesan). 

Preheat oven 400 degrees. While oven is preheating, cook quinoa according to package directions.

Chop onion and garlic. Heat sauce pan on medium heat and add oil. Add chili flakes and Italian seasoning.

Add ground turkey to the pan and sprinkle some pepper. Stir and let cook while you prep the other ingredients.

Slice bell peppers and remove seeds (you will put the turkey and quinoa mixture in these later)

Chop squash and parsley, add to cooked quinoa.

Combine cooked turkey mixture with the quinoa. Add 1/2 cup of tomato sauce and mix together until evenly coated.  Fill the baking dish with 1/2 cup tomato sauce and 1 cup water (may need more if you are using a larger dish).  This liquid is important to help the peppers cook and not dry out in the oven.

Place peppers in the dish and fill with turkey quinoa mixture.

Top stuffed peppers with 1/2 cup tomato sauce. Cover with foil and cook for 45 minutes. If you decide to add cheese on top, remove foil and cook for another 10 minutes until cheese browns.

Mmmmm peppers are ready.

Top with chopped parsley and enjoy.

See - packed full of goodness!

Calories - 265
Fat - 9.5 g
Fiber - 5.3 g
Carbs - 29.6 g
Sodium - 247g
Protein - 15.2 g