Quinoa and Turkey Stuffed Peppers

• 12 bell peppers, any color
• 2 lbs ground turkey
• 1 onion
• 5 garlic cloves
• 3 tablespoons Worcestershire sauce
• 2 cups quinoa
• 4 cups water
• 2 chicken bouillon cubes (I used Knox)
• salt & pepper, to taste
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (14 1/2 ounce) can tomato sauce
• 4 tablespoons mustard

1. Preheat oven to 350 degrees.
2. Combine quinoa, water, and chicken bouillon in a saucepan.
3. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
4. Cut off the tops off of the peppers, remove the seeds and set aside in a baking dish with a small amount of water covering the bottom of the dish.
5. Chop the tops of the peppers to cook with the turkey.
6. Add garlic, onion, chopped peppers and turkey into saute pan.
7. Cook until meat is browned.
8. Add the ground turkey, worcestershire sauce, salt and pepper to the pan.
9. Cook until the meat is browned.
10. Add the tomatoes, tomato sauce, and tomato paste.
11. Stir to combine.
12. Cook until most of the liquid is absorbed (5 minutes).
13. Add the cooked quinoa to the meat mixture.
14. Stir thoroughly.
15. Fill each pepper with the mixture.
16. Cook in preheated oven for 30 minutes.
17. Done!

bell peppers, ground turkey, onion, garlic, worcestershire sauce, quinoa, water, chicken bouillon cubes, salt, tomatoes, tomato paste, tomato sauce, mustard

Taken from www.food.com/recipe/quinoa-and-turkey-stuffed-peppers-521520 (may not work)