fonio stuffed pepper with Greek yogurt.
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ingredients and stove top.
turkey and spinach cooking in skillet.
cooked turkey and spinach in a bowl.

Add the fluffed fonio to the bowl with the turkey and spinach mixture.  Add in the cheddar cheese, half the mozzarella cheese and a large pinch of salt and several grinds of pepper. You are now ready to prep your bell peppers and stuff them.  At this point, I’d preheat the oven to 350 degrees F.  Have a small casserole dish ready to add the stuffed peppers to.

cooked turkey and spinach in a bowl with cheese.

Cut off the tops of the bell peppers and remove the core and seeds from the peppers and discard.  I’ve used red and orange peppers today, but any color bell pepper works.  I do tend to stay away from the traditional green bell peppers since I find them a bit bitter when cooked.  I think the yellow, orange and red peppers are sweeter and work great when stuffed.  BUT, use what you have on hand or like best.

bell peppers ready to be stuffed.
stuffed peppers in casserole dish ready for oven.
baked fonio stuffed pepper in oven.

Plate each bell pepper and top with some fat-free Greek yogurt or sour cream.  Finish with some chopped parsley or chopped chives would be good too.  Dig in and enjoy.  Did you like this recipe?  Please leave a rating and comment below and let me know how you made it you own.  Did you follow the recipe exactly or experiment with different ingredients?  I’d love to hear back.

fonio stuffed pepper with Greek yogurt.
fonio stuffed pepper with Greek yogurt.
fonio stuffed pepper with Greek yogurt.

Fonio Stuffed Bell Peppers

These stuffed peppers are the perfect choice for a weeknight meal.  It is fast and easy to prepare and the recipe is for two.
5 from 1 vote
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner
Cuisine General
Servings 2 Served
Calories 140 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 2 Large bell peppers (yellow, red or orange) 
  • 1 Tsp. Olive oil
  • ½ Cup Onion, chopped
  • ½ Tbsp. Garlic, finely minced
  • 1 Tsp. Fresh thyme, chopped
  • ½ Lb. Ground Turkey
  • 2 Cups Fresh Baby spinach, chopped
  • 2 Tbsp. Tomato sauce
  • ¼ Cheddar, shredded
  • ¼ Tsp. Kosher Salt
  • ¼ Tsp. Freshly ground black pepper
  • ½ Cup Part-skim mozzarella, shredded (divided)
  • ¼ Cup Shipetaukin Fonio
  • 3/4 Cup Vegetable broth, divided
  • 2 Tbsp. Fat-free Greek yogurt (optional)
  • 2 Tsp. Flat leaf parsley, chopped (optional)

Instructions
 

  • Preheat the oven to 350 degrees F. Cut the top ¼ of each bell pepper off. Remove seeds and ribs. Put them to the side.
  • Heat the oil in a large non-stick skillet over medium high heat. Add the onion, garlic and thyme and cook until tender. About 2 minutes. Add the meat and break it up with a wooden spoon or spatula. Sprinkle it with salt and pepper. Cook the meat until browned and cooked through. About 5 minutes. Add tomato sauce and stir. Add the spinach and cook for another minute or two. Be sure to stir once or twice. Put the mixture in a large bowl.
  • Cook the fonio. In a pot, add 1/2 cup vegetable broth and bring to a boil. Add the dry fonio and stir. Bring back to a boil. Cover the pot and put it to the side to sit for five minutes. Then, fluff with a fork and add to the bowl with the veggies.
  • Add the cheddar cheese, a pinch of salt and several grinds of black pepper, and half the mozzarella to the bowl. Stir to combine. Divide the mixture evenly between the two bell peppers.
  • Put the bell peppers in a small casserole dish and top them with the remaining cheese. Add about ¼ cup of vegetable broth in the bottom of the casserole dish. Place in the preheated oven and bake for about 25 minutes until the peppers have softened and the cheese has melted.
  • Serve topped with the Greek yogurt and chopped parsley. Enjoy.

Nutrition

Calories: 140calCarbohydrates: 2gProtein: 27gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 62mgSodium: 353mgPotassium: 337mgFiber: 0.1gSugar: 1gVitamin A: 38IUCalcium: 10mgIron: 1mg
Keyword dinner, healthy choice
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