1 stalk celery, finely chopped
1/2 yellow onion, finely chopped3/4 lb ground turkey
3 cloves garlic, minced
1/2 tbsp cumin1/4 tsp red pepper
1/2 tsp chili powder
2 cups frozen spinach
2 stalks carrot, grated
1 cup quinoa
1 cup low sodium chicken broth
1 15 oz can black beans, drained and rinsed
1 15 oz can Muir Glen diced tomatoes, drained
Sea salt and pepper to taste
Pepper jack cheese, grated
4 cups of water, boiled
2 peppers, cut lengthwise and deseeded
Preheat over to 350 degrees
Brown turkey meat, set aside.
Cook quinoa in water and chicken broth. Bring to boil then let simmer, covered, for 15 minutes.
Boil frozen spinach until cooked. (about 3 minutes)
Add oil to skillet over medium heat and saute onion and celery until soft. Add spices and garlic. Saute for another minute. Add tomato and spinach and saute for 5 minutes. Add carrots and black beans and cook for another minute then add turkey and stir. Transfer to large bowl then add quinoa, salt, and pepper. Mix well.
Bring 4 cups water to a boil.
Place peppers in large baking dish and fill each with mixture. Put as much as you can in them. Top with 1 tbsp of pepper jack cheese.
Pour boiling water into baking dish so it’s about one inch up peppers. Cover, and place in oven for 30-40 minutes or until peppers are fork tender.