Stuffed Peppers

These stuffed peppers are a great way to sneak more veggies into your dinner.  Be sure to get bell peppers (any color!) with flat bottoms so they don’t spill in the oven.

• 1 cup cooked quinoa
• 1 cup roasted broccoli
• 1/2 Tbsp evoo
• 8 oz 94% lean ground turkey
• 1 Tbsp Worcestershire sauce
• 4 oz goat cheese
• 4 large bell peppers

1. Preheat oven to 475 degrees Farenheit.
2. Slice the tops off of the peppers.  Scoop out the seeds, taking care not to break through the bottoms of the peppers.  Pre-bake peppers for 5 minutes while you are preparing the filling.
3. Heat evoo in a large pan over medium-high heat.  Add ground turkey and Worcestershire sauce.  Sautee until cooked through, stirring regularly and using the side of your spatula to break up the meat.
4. Stir goat cheese into the turkey and continue to cook until melted.  Remove pan from heat and stir in quinoa and broccoli.
5. Scoop filling into pre-baked peppers.  Return to oven for 15 additional minutes.