Why I like this…
I don’t know what got into me, but I was looking for something that felt comforting but also substantial to feed my family. Both my kids were home from college so having enough for dinner AND leftovers was key. This recipe is nutritious, super easy, and is “almost” a one-pan meal.
Why it matters…
This recipe is packed with 668 mg of calcium and 259 mg of vitamin C, making it a powerhouse for bone health. Most people don’t associate vitamin C with bone health, but they should. Not only is it an antioxidant that helps protect bones from free radicals and oxidative damage, but it is also essential for collagen production. Think of collagen as the framing in your house; it provides the framework for healthy bones. In fact, some evidence suggests that it may help prevent fractures. This recipe also has about 632 mg of sodium, much of it coming from the cheeses involved. So if you do decide to add extra salt and pepper into the mix, go light on the salt!
Turkey, Quinoa, and Ricotta Stuffed Peppers
6
servings15
minutes1
hour15
minutes405
kcalIngredients
6 6 Bell Peppers (yellow, red, orange)
3 Tbsp 3 Extra Virgin Olive Oil
8 Cloves 8 Garlic (diced) (approx 7 teaspoons)
15 oz 15 Ricotta
1 oz 1 Parmesean
2 Tbsp 2 Mozarella - part skim
1/2 Cup 1/2 Quinoa- dried and uncooked
2 Tbsp 2 Basil-chopped
Directions
- Preheat the oven to 400 degrees. Heat oil in a pan over medium heat, add garlic, and cook until lightly browned. Add turkey and cook until cooked through. Set aside.
- Rinse quinoa for 30 seconds. Then combine this with 1 cup of water. Bring to a boil over medium-high heat. Then reduce the heat to a simmer and cover until the liquid has been absorbed. Let it rest for 5-10 minutes.
- Chop the basil. Then slice the top and bottom of the peppers, remove seeds, and place the peppers in a baking dish so that the tops are facing up.
- In a large bowl, combine the turkey and garlic mixture with the quinoa, basil, mozzarella, parmesan, and ricotta. Salt and pepper to taste. Stuff the mixture into the peppers.
- Place peppers in the oven and cook 30-40 minutes or until the cheese is thoroughly melted.
