1 cup quinoa, cooked (as per instructions on package)
7 bell peppers (6 to stuff, 1 small dice)
1 cup zucchini, small dice
1 cup onion, small dice
1⁄2 cup celery, small dice
1⁄2 cup carrots, small dice
2 cloves garlic, minced
1.5 tsp ground cumin
1.5 tsp chili powder
398 mL can of diced tomatoes (strained)
125 grams cream cheese
1⁄4 cup camelina oil
1⁄2 tsp sea salt
ground pepper to taste
Cook Quinoa as per package instructions and set aside. Preheat oven to 400 degrees Fahrenheit.
Prep your bell peppers by cutting the tops off and removing the internal membrane and seeds. Keep the stems if you want, they can add to the presentation. Place peppers in an over-size muffin tin. Put the pepper tops (with stems) on a parchment lined baking sheet, drizzle with camelina oil and season with sea salt & pepper.
Heat 1⁄4 cup camelina oil over medium-high heat; add turkey and sauté until it begins to brown. Add diced onion, carrot, celery, zucchini, bell pepper, and minced garlic, ground cumin and chili powder, season with sea salt & pepper and let vegetables cook until they begin to soften.
Add cooked quinoa, diced tomatoes and cream cheese, turn heat to low and simmer mixture for about 10 minutes. Adjust seasoning to taste. Stuff the 6 peppers and cook for approximately 30 to 40 minutes or until the peppers begin to soften.
During the last 10 minutes of cooking, place the baking sheet with the pepper tops in the oven and allow them to cook as well.
A hearty and healthy meal and/or side dish - Enjoy!