INGREDIENTS:
1lb Lean Ground Turkey
3-4 Large Red Bell Pepers
1/2 Cups Quinoa (cooked)
1/2 White Onion (chopped)
3-4 Celery Stalks (chopped)
1 Can Muir Glen Organic Fire Roasted Diced Tomatoes
1-2 Cups Pasta Sauce of Choice
1 Egg
2 Tbsp Ground Flaxseed
2 Tsp Worcestershire Sauce
Season as Desired (Salt-Free Seasoning Blend, Basil, Oregano, Pepper, Garlic, Cumin)
DIRECTION:
Pre-Heat Oven to 350 Degrees.
Chop onion and celery, set aside. Wash Bell Peppers, cut in half and clean out center. In mixing bowl add turkey, quinoa, flaxseed, eggs, worcestershire sauce and seasonings, mix together with hands. Mix in chopped celery, onion and diced tomatoes (drain). Cover bottom of baking pan or casserole dish with pasta sauce, add bell peppers halves then fill with turkey mixture, top with remaining pasta sauce and parmesan cheese. Cover with aluminum foil and bake for 50 minutes. Let stand for 5 minutes and ENJOY!
1lb Lean Ground Turkey
3-4 Large Red Bell Pepers
1/2 Cups Quinoa (cooked)
1/2 White Onion (chopped)
3-4 Celery Stalks (chopped)
1 Can Muir Glen Organic Fire Roasted Diced Tomatoes
1-2 Cups Pasta Sauce of Choice
1 Egg
2 Tbsp Ground Flaxseed
2 Tsp Worcestershire Sauce
Season as Desired (Salt-Free Seasoning Blend, Basil, Oregano, Pepper, Garlic, Cumin)
DIRECTION:
Pre-Heat Oven to 350 Degrees.
Chop onion and celery, set aside. Wash Bell Peppers, cut in half and clean out center. In mixing bowl add turkey, quinoa, flaxseed, eggs, worcestershire sauce and seasonings, mix together with hands. Mix in chopped celery, onion and diced tomatoes (drain). Cover bottom of baking pan or casserole dish with pasta sauce, add bell peppers halves then fill with turkey mixture, top with remaining pasta sauce and parmesan cheese. Cover with aluminum foil and bake for 50 minutes. Let stand for 5 minutes and ENJOY!
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