Quinoa & Turkey Stuffed Peppers

Quinoa is a amino-acid rich protein seed that has a fluffy, slightly crunchy texture and a mild nutty flavour when cooked. Mixed with ground turkey, spinach, mushrooms, and goat cheese, this super nutritious stuffing is baked in red peppers for a delicious protein rich meal.

I made it this last night, and it's amazing! (I posted pictures on Twitter too... Check 'em out @BroncoFit )

Ingredients

• 1 cup chicken broth
• 1/2 cup quinoa
• 2 tsp vegetable oil
• 1 lb ground turkey
• 1 onion, minced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/2 tsp red pepper flakes
• 2 cups chopped cremini mushrooms
• 4 cups chopped spinach
• 1/4 cup goat cheese
• 4 large red bell peppers, tops cut off, and ribs removed

1. In a saucepan, bring the chicken broth to a boil over med-high heat. Stir in quinoa and simmer, covered for 10 mins. Remove from heat and leave covered for 15 mins.

2. Meanwhile in a large non-stick skillet, heat oil over med-high heat; brown turkey, breaking into small pieces. Transfer to a plate, and set aside.

3. Sautee onions until tender and golden, about 7 mins. Stir in garlic, salt, and red pepper flakes and cook for 1 min. Stir in mushrooms and cook until golden brown and not liquid remains.

4. Remove from heat and stir in spinach, and quinoa. Transfer to a bowl. Add turkey, and goat cheese and mix together.

5. Spoon mixture into hollowed red peppers, and bake at 375 in oven until peppers are tender-crisp and filling is hot, about 20 mins.