1 cup quinoa, rinsed (I used tri-colored quinoa)
6 bell peppers (green, red or yellow)
1 Tablespoon extra-virgin olive oil
1 pound ground turkey
1 1/2 cups fresh tomatoes, diced
1 (6-ounce) can tomato paste
1/2 red onion, chopped
2-4 garlic cloves, chopped (determine by size)
1/4 cup Worcestershire sauce
Salt and pepper to taste
Preheat oven to 350 degrees.
Cook quinoa by mixing rinsed quinoa and two cups water in a pot. Bring to a boil and then cover and simmer for 15 minutes or until all liquid is absorbed.
Cut the tops off the bell peppers, remove seeds and set aside in baking dish. Chop the tops of the peppers and set aside separately.
Heat olive oil over medium heat and sauté garlic. Then add onions and chopped pepper tops.
After 2-3 minutes, add ground turkey, Worcestershire sauce, salt and pepper to sautéed veggies. Cook until meat is browned.
Add tomatoes and tomato paste. Stir to combine and then cook until liquid is absorbed (about five minutes).
Add the cooked quinoa to the meat mixture. Stir thoroughly.
Fill each pepper with the mixture. Cook in over for 30 minutes. Enjoy!