Quinoa and Ground Turkey Stuffed Peppers

Ingredients:

• 1 cup quinoa ( or 1/2 cup quinoa and 1/2 cup bulgar wheat)
• 2 cups chicken stock
• 6 bell peppers ( I use three green, three red)
• 1 tablespoon olive oil
• 1 lb ground turkey
• 1 (14 ounce) cans diced tomatoes, drained
• 1 (6 ounce) cans tomato paste
• 1/2 vidalia onion, chopped
• 4 garlic cloves, chopped
• 1/4 cup Worcestershire sauce
• 1/2 cup shredded Italian cheese ( I used parmesan and asiago blend)
• salt
• pepper

Instructions:

• Preheat oven to 350 degrees.
• Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
• Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the meat mixture later).
• Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
• Add chopped onions and peppers. Saute 2-3 minutes.
• Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
• Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
• Add the cooked quinoa to the meat mixture. Stir thoroughly.
• Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
• After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).
• Serve immediately