Turkey Quinoa Stuffed Bell Peppers | 35 Min
A super easy, healthy version using leftovers
30 minute meals, beef and quinoa, bell pepper, easy recipe, gluten free, ground beef and rice, LEAP diet, turkey and quinoa
large bell peppers
variety of colors
Cheesy Turkey and Quinoa Casserole leftovers
Shredded cheddar cheese
Set a large pot of water to boil. Heat the oven to 375F.
Trim the tops of the bell peppers, clean out the seeds, and trim the bottoms just enough to help the peppers stand up in the baking pan.
Boil the peppers for 5 minutes. Remove and pat dry.
Stand each pepper in a large cast iron skillet or other baking dish. Divide the cheesy beef and rice mixture into the peppers, filling each to the top. Bake for 20-25 minutes.
Sprinkle each with extra cheddar cheese immediately so it melts. Enjoy!
This one is pretty much a meal in one, but I always like to error on the side of too many vegetables, so you can always serve this with another veggie on the side!