Cat Cora’s turkey, spinach, and feta-stuffed peppers
sweet red pepper(s)
olive oil cooking spray
½ medium, yellow variety, roughly chopped
2 medium clove(s), minced
uncooked 99% fat-free ground turkey breast
fresh cherry tomato(es)
½ cup(s), or grape tomatoes, chopped
fresh baby spinach
⅔ cup(s), chopped
¼ tsp, freshly ground
1 Tbsp, chopped (for garnish)
- Preheat oven to 375°F.
- Slice tops off peppers and carefully scoop out ribs and seeds with a spoon; set aside. (Trim a thin sliver off bottoms of peppers if they don’t stand upright - being careful not to cut through into the cavity.)
- Coat a medium nonstick skillet with cooking spray; set over medium heat. When hot, add onion and garlic; cook, stirring often, until onions are translucent, about 5 minutes.
- In a large bowl, combine turkey, tomatoes, spinach, onions and garlic, quinoa, feta, and egg; season with salt and pepper. Divide mixture between peppers; stand upright in a baking pan. Bake, uncovered, until a thermometer inserted in center of a pepper registers 165°F, about 45-50 minutes. Cool 5 minutes; sprinkle with parsley and serve.
- Serving Size: 1 stuffed pepper