I have loved stuffed peppers for so long and in all forms. Classic Stuffed peppers, unstuffed pepper casserole and soup. All delicious, but once we discovered our sons allergy it felt like I could never have this dish again.

As we’ve gone along discovering what my son could tolerate and what he couldn’t. We began trading quinoa or orzo for rice in any dish but then it dawned on me. Why don’t I trade rice in stuffed peppers for quinoa!

So here is an FPIEs friendly quinoa stuffed peppers that is just as good as the classic!

Quinoa Stuffed Peppers

Servings

6

servings

Ingredients

• 1 pound ground meat

• 5 garlic cloves, minced

• 3 cups spinach

• 1 small onion

• 1/2 cup uncooked quinoa

• 6 bell peppers, any color

• 1 tablespoon Italian seasoning

• 15oz diced tomatoes

Directions

• Slice tops off the peppers and remove seeds and ribs, keeping the lids (tops).
• Brown ground turkey, onion and garlic. Draining off any fat once meat has cooked through. Add back to the pan.
• Stir in spinach stirring to incorporate and cook until wilted. add remaining ingredients and allow to heat through. Spoon filling into peppers and top with their lids.
• Bake at 350^oF for 1-2 hours or until tender. These can also be cooked in the crock pot on low for 4 hours.