Peppers stuffed with quinoa and turkey

Ingredients

For 1 serving

• Bell peppers1.5
• Quinoa45 g
• Ground turkey120 g
• Onion30 g
• Chopped tomatoes100 g
• Light mozzarella30 g
• Extra virgin olive oil8 g
• Basil4 g
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Heat a conventional oven to 190 °C. Rinse the quinoa, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over low heat, until the water is absorbed.
2. Meanwhile wash the peppers, halve them lengthways and remove the stalk, seeds and white pith. Chop the onion and dice the mozzarella, leaving it to drain.
3. Heat the olive oil in a frying pan over medium heat and fry the onion for 3 minutes, until translucent; add the turkey mince and brown it for 5 minutes, breaking it up with the spoon, until no longer pink.
4. Add the tomato pulp and a pinch of salt and cook for 10 minutes over medium-low heat, until the sauce thickens. Turn off the heat and stir in the quinoa and torn basil.
5. Place the peppers in a lined baking tin, fill them with the stuffing, pressing it down well, and top with the mozzarella. Bake at 190 °C for 25 minutes, until the peppers are soft and the mozzarella melted and golden.