The Rosedale Diet

Rosedale Diet Recipes ■^277

■ ■ ■ (^) STUFFED PEPPERS
This dish is delicious and filling, but not heavy.
SERVES 2
2 large red bell peppers
1 medium onion, chopped
2 tablespoons olive oil
4 garlic cloves, minced
8 ounces ground turkey
6 ounces crushed tomatoes
1 tablespoon dried thyme
(^1) ⁄ 4 cup chopped fresh basil
(^1) ⁄ 2 cup quinoa
Pinch of cayenne
Salt and pepper to taste
(^1) ⁄ 2 cup grated Parmesan

1. Preheat the oven to 350°F.


2. Fill a large saucepan three-quarters full with water and bring to a

boil.

3. Cut the tops off each pepper and remove the seeds. When the water

boils, drop each pepper in and cook for 5 minutes. Cool in cold wa-

ter and put aside for later stuffing. Chop the red tops of the peppers.

4. Chop the onion and sauté in olive oil in a large, deep skillet. When

translucent, add the peppers and sauté for 5 minutes.

5. Add the turkey and stir frequently until all the meat is brown, about

5 minutes.

6. Add the tomatoes and herbs, and cook for 10 to 15 minutes.


7. Cook the quinoa according to the directions on the box.


8. Add the cayenne, salt and pepper, grated Parmesan, and cooked

quinoa to the stuffing mixture.

9. Stuff each pepper; top with more grated Parmesan. Bake at 350°F

for 15 minutes.