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Welcome to another Meal Make-over Monday recipe.  Today, I took on that comfort food that we all remember from our childhood - Stuffed Peppers.  I swapped out the ground beef for ground turkey and changed the white rice to quinoa.  A few more healthy changes were made - but these are still delicious!  

And, for all of you on the 21 Day Fix Program, will be pleased to know that this works well on that plan too.

Turkey Stuffed Bell Peppers

Ingredients:

1 1/2 lbs. ground turkey

2 cups quinoa

1/2 cup fresh shredded Parmesan

6 Bell Peppers - tops cut off to stuff

½ cup celery, pieced

½ cup carrot, pieced

½ cup onion, pieced

2 T chopped garlic

1 tsp. teaspoon fresh sage

1 tsp. fresh rosemary

1 tsp. fresh thyme

1/3 cup liquid egg substitute

2 tsp salt (to taste)

Instructions:

Put ground turkey into medium sized plastic bowl, and let come to room temperature.

While turkey is coming to room temperature, put celery, carrot, and onion into a food processor (I use my Vitamix) and puree. 

This is a sneaky way to get in a few more veggies and the puree helps to bind the meat.  I like to use all fresh herbs when possible.  If you have that, mince the garlic and finely chop the herbs.

Now start adding all ingredients to the ground turkey.  

 

Mix well with your hands.

Once fully mixed, use a spoon to scoop out ¾ cup size portions of meat and place into opening of Bell Pepper.  

Place in oven and bake at 400 degrees for about 25 minutes.  

 

Remove and top with Parmesan cheese.  Return to oven for 5 minutes.

ENJOY!

Albany  :-)

 P.S.  That's a lunch for me in my Lock and Lock ...the red sauce is a little Tapitio!  YUM!