Turkey, Cottage Cheese and Crispy Quinoa Stuffed Peppers

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the bell pepper halves on a baking sheet, brush them with 1 tablespoon (15 ml) olive oil, and sprinkle with a pinch of the salt and black pepper. Roast for 12 minutes so they soften slightly.

2. 2

   While the peppers roast, heat 1 tablespoon (15 ml) olive oil in a large skillet over medium heat. Add the yellow onion and cook for 4 minutes until translucent. Stir in the minced garlic, smoked paprika, dried oregano, and ground cumin, and cook for 30 seconds more.

3. 3

   Add the lean ground turkey to the skillet. Cook for 6 to 8 minutes, breaking it up with a spoon, until no pink remains and it reaches a safe internal temperature of 74°C / 165°F.

4. 4

   Add the chopped fresh spinach and chopped sun-dried tomato. Cook for 2 minutes, stirring, until the spinach wilts. Remove from the heat and let it cool slightly for 3 minutes.

5. 5

   In a large bowl, mix the cooked quinoa, cottage cheese, beaten egg, half of the grated Parmesan cheese, and the warm turkey and vegetable mixture. Add the remaining salt and the black pepper, and stir until well combined.

6. 6

   Fill the roasted pepper halves with the mixture, pressing gently so they are well packed. Return them to the baking sheet.

7. 7

   In a small bowl, combine the quick oats with the remaining grated Parmesan cheese. Sprinkle this topping over each stuffed pepper to create a crisp layer.

8. 8

   Reduce the oven temperature to 200°C / 400°F. Bake the stuffed peppers for 18 to 20 minutes, until heated through and the tops are golden. For extra color, broil for 1 to 2 minutes, watching closely.

9. 9

   Let them rest for 5 minutes before serving so the filling can set and the peppers are easier to portion.