Unstuffed Pepper Casserole

I have made lots of stuffed peppers for the freezer this season!
Time to try something new with the last peppers in the garden.

Unstuffed Pepper Casserole

• 1 cup Quinoa ( I used Organic Red Quinoa)
• 2 cups vegetable or chicken broth
• olive oil, coconut oil or ghee to sauté vegetables in
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 pound ground turkey
• 3 to 4 peppers, cut into chunks
• 15 ounce can diced tomatoes, drained
• 2 cups marinara or spaghetti sauce

Rinse Quinoa thoroughly in cold water and drain. Place 1 cup quinoa and 2 cups broth in saucepan and bring to a boil. Reduce to a simmer, cover and cook for about 20 minutes.

Add oil or ghee to a large sauté pan. Add onion and garlic. (I generally add in other chopped vegetables also, depending on what I have on hand such as carrots, mushrooms, zucchini, etc.) Sauté just until they begin to become translucent. Add in ground turkey and continue cooking until turkey is thoroughly cooked.

Mix together all casserole ingredients and spoon into a greased casserole. Cover and bake in a 350 degree oven for about an hour.

* I like to stir in dried spinach flakes to add some other healthy vegetables.
* Cheese is also a tasty addition. But then cheese is always good.
    Have not managed to go dairy free yet :/