Skillet Stuffed Peppers

These stuffed peppers in a skillet are a tasty and healthy one-pan dinner idea. With ground turkey, quinoa, and tasty spices, they make a filling meal that is gluten-free and easy to make dairy-free by adding vegan cheese.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 lb ground turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1 cup diced tomatoes
• 1 cup tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup shredded cheese use dairy-free for vegan option
• Fresh parsley, chopped, for garnish

Instructions:

In a large skillet, cook ground turkey over medium heat until browned, breaking it into crumbles as it cooks

Add diced onion and minced garlic to the skillet, and cook until softened

Stir in cooked quinoa, diced tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper

Cook for an additional 5 minutes, allowing flavors to meld

Preheat oven to 375F 190C

Place bell pepper halves in the skillet, cut side up, and spoon the turkey-quinoa mixture evenly into each pepper half

Sprinkle shredded cheese over the stuffed peppers

Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven

Bake for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly

Garnish with chopped fresh parsley before serving