Cat Cora’s turkey, spinach, and feta-stuffed peppers
8
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Try this recipe with hallowed-out onion halves, tomatoes or acorn squash. Give the quinoa extra flavor by cooking it with broth instead of water.
Ingredients
Red bell pepper(s)
4 medium
Olive oil cooking spray
4 spray(s)
Uncooked onion(s)
0.5 medium
Garlic
2 medium clove(s)
Uncooked 99% fat-free ground turkey breast
0.75 pound(s)
Cherry tomato(es)
0.5 cup(s)
Fresh baby spinach
0.666 cup(s)
Cooked quinoa
1.5 cup(s)
Feta cheese
0.666 cup(s)
Egg(s)
1 large egg(s)
Table salt
0.5 tsp
Black pepper
0.25 tsp
Fresh parsley
1 Tbsp
Instructions
1
Preheat oven to 375°F.
2
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.)
3
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.
4
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.
5
Serving Size: 1 stuffed pepper
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