Healthy & Lean Stuffed Peppers
half package of lentils
big handful of spinach
handful mushrooms (I like baby crimini a.k.a. baby bella)
1 tablespoons Olive or avocado Oil
1 stalk celery
1 clove garlic
handful of chopped herbs (I like cilantro, thyme)
3 cans of condensed tomato soup
Oh yea, bell peppers
In rice cooker or sauce pan, cook lentils & quinoa in 2.5 cups of water. While that’s cooking, sweat minced onion, celery, carrot, & garlic in oil,In mixing bowl, hand mix turkey, chopped herbs, egg, rough chopped spinach, drained and cooled quinoa & lentils, onion, carrot, celery, garlic and chopped mushrooms.
Preheat oven 375° F. Cut off tops of bell peppers and remove seeds & membrane, stuff with above mixture and place in roaster pan. Pour in condensed tomato soup with only 1.5 cans of water into roaster. Place lid on roaster and cook in oven for up to an hour. To ensure turkey is cooked thoroughly, use meat thermometer in center of stuffing to 180° F.
About 6 servings.