Anti-Inflammatory Recipe: Turkey and Quinoa Stuffed Peppers


  • 1 cup dry quinoa
  • 1 tablespoon olive oil
  • ¼ cup diced onion
  • 1 cup chopped spinach
  • 1 pound extra lean ground turkey
  • 1 clove minced garlic
  • 2 medium tomatoes, blended
  • 1 cup prepared green tea
  • 3 bell peppers, tops cut off and deseeded
  • Non-stick cooking spray
  • ⅓ cup shredded parmesan


  1. Preheat the oven to 400°F
  2. Prepare quinoa according to instructions on the packaging, set aside
  3. Sauté onion and spinach in olive oil over medium heat for 5 minutes
  4. Add the ground turkey and garlic, cook until turkey is mostly brown
  5. Stir in the blended tomatoes and green tea, simmer uncovered for 5 minutes
  6. Add the cooked quinoa and stir together
  7. Spray a baking pan with non-stick spray
  8. Stuff each pepper with the turkey and quinoa mixture
  9. Place the stuffed peppers in the baking pan
  10. Cover with foil and bake at 400°F for 30 minutes.
  11. Remove foil, top each pepper with parmesan cheese and bake uncovered for 5 more minutes
  12. Serve...and enjoy