The First Bone Broth Company in Switzerland

Stuffed Bell Pepper with Ground Turkey and Quinoa


Preheat oven to 400 degrees.
Meanwhile, warm sauté pan with avocado oil. Dice white onion and sauté in oil for 3 minutes. Add ground turkey to sautéed onions and season with garlic powder, salt, and pepper. Cook for 20 minutes or until ground turkey is fully cooked.
Warm sauce pan with 1 cup of water and 1 cup of bone broth. Once simmering, add 1 cup of quinoa. Stir frequently and bring quinoa to a boil. Reduce heat to low and place a lid on top. Turn heat off after 18-20 minutes.
Using a separate pan, combine a portion of the cooked ground turkey and a portion of the cooked quinoa. Add 1 handful of fresh spinach, sliced mushrooms,  and 1/2 can of diced tomatoes. Season with more garlic powder, salt, and pepper. Cook for 5 minutes.
Grab your bell pepper, cut the top off, and scrape inside seeds/internal proliferation out.
Stuff pepper with the mushroom, spinach, turkey, and quinoa mixture. Bake in oven for approximately 20-30 minutes or until golden brown.
Top with fresh green and red onion.
Serve and enjoy.




Contributor: bonebrothlife

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