Stuffed Bell Peppers with Turkey & Quinoa
Nutrition per serving
Ingredients
- 4 large bell peppers (mixed colors)
- 400g lean ground turkey
- 150g cooked quinoa
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can (400g) diced tomatoes
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and black pepper to taste
- 50g low-fat mozzarella, shredded
- 2 tbsp fresh parsley, chopped
Instructions
Preheat the oven to 190°C (375°F). Slice the tops off the bell peppers and remove the seeds and membranes.
Heat the olive oil in a large skillet over medium-high heat. Sauté the onion 4 minutes until soft.
Add the garlic and cook 1 minute, then add the ground turkey. Cook 6 to 7 minutes, breaking it apart, until browned.
Stir in the smoked paprika, oregano and cumin. Pour in the diced tomatoes and simmer 8 minutes until thickened.
Remove from heat and fold in the cooked quinoa. Season with salt and pepper.
Stand the peppers upright in a baking dish and fill each generously with the turkey-quinoa mixture.
Top with shredded mozzarella, cover loosely with foil and bake 25 minutes.
Remove the foil and bake 10 more minutes until the cheese is golden and bubbly. Rest 5 minutes, garnish with parsley and serve.
These stuffed bell peppers turn lean ground turkey and fluffy quinoa into a colorful, satisfying dinner. Sweet roasted peppers are filled with a smoky tomato-turkey mixture, topped with melty mozzarella and baked until bubbly. Each serving delivers 34 grams of protein, making it a perfect meal-prep dinner.
