Turkey-and-Quinoa-Stuffed Peppers

Step 1

Position a rack in the middle of the oven and preheat to 350 degrees.

Step 2

Cut the peppers in half lengthwise and remove their cores and ribs. Place them cut side up into a 9-by-13-inch baking dish. Cover with foil and bake for 20 minutes, or until the peppers are slightly softened. Remove from the oven, uncover and let cool slightly. (Reserve the foil; you will need it again.)

Step 3

Meanwhile, in a large bowl, stir together the tomatoes, spinach, quinoa, onion, quinoa, egg, parsley, thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper until combined. Add the turkey and gently mix with your hands until just combined.

Step 4

In a medium bowl, stir together the reserved juice from the tomatoes, the tomato sauce, and the remaining 1/4 teaspoon each of salt and pepper until combined.

Step 5

Fill the pepper halves with the turkey-quinoa mixture, then spoon some of the tomato sauce mixture over the peppers; pour the rest on the bottom of the dish. Cover tightly with the reserved foil and bake for 30 minutes. Uncover and continue baking for 25 to 35 minutes, or until the filling reaches an internal temperature of 165 degrees on an instant-read thermometer.

Step 6

Serve with some of the sauce (from the baking dish) spooned on top. Garnish with a little extra parsley.