Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

Enjoy a hearty and flavorful meal with this Protein-Packed Turkey and Quinoa Stuffed Bell Peppers. The tender bell pepper is lovingly filled with lean ground turkey, fluffy quinoa, and a medley of diced tomatoes, onions, and garlic, all brought together with a touch of olive oil and herbs. The result is a satisfying blend of textures and tastes that offers a boost of protein and vibrant flavors, perfect for any time of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

352kcal
Protein
38g
Fat
16g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

1 red bell pepper

6 oz extra lean ground turkey

1/4 cup cooked quinoa

1/4 cup diced onion

1 clove minced garlic

1/4 cup canned diced tomatoes

1 tsp olive oil

Salt and pepper to taste

1 tsp dried oregano

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. If desired, reserve the top for presentation and dice it for extra filling.

  • 3

    In a skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic, and sauté until soft and fragrant, about 2-3 minutes.

  • 4

    Add the ground turkey to the skillet. Cook until the turkey is no longer pink, breaking it up into crumbles as it cooks.

  • 5

    Stir in the cooked quinoa, diced tomatoes, dried oregano, and season with salt and pepper. If you reserved the diced bell pepper top, add it now. Mix until well combined and let it simmer for another 2 minutes.

  • 6

    Stuff the prepared bell pepper with the turkey-quinoa mixture, packing it firmly.

  • 7

    Place the stuffed pepper in a small baking dish and cover with foil.

  • 8

    Bake in the preheated oven for 25-30 minutes until the pepper is tender and the filling is heated through.

  • 9

    Remove from the oven and serve warm.

Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Protein-Packed Turkey and Quinoa Stuffed Bell Peppers

Enjoy a hearty and flavorful meal with this Protein-Packed Turkey and Quinoa Stuffed Bell Peppers. The tender bell pepper is lovingly filled with lean ground turkey, fluffy quinoa, and a medley of diced tomatoes, onions, and garlic, all brought together with a touch of olive oil and herbs. The result is a satisfying blend of textures and tastes that offers a boost of protein and vibrant flavors, perfect for any time of the day.

NUTRITION

352kcal
Protein
38g
Fat
16g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

1 red bell pepper

6 oz extra lean ground turkey

1/4 cup cooked quinoa

1/4 cup diced onion

1 clove minced garlic

1/4 cup canned diced tomatoes

1 tsp olive oil

Salt and pepper to taste

1 tsp dried oregano

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. If desired, reserve the top for presentation and dice it for extra filling.

  • 3

    In a skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic, and sauté until soft and fragrant, about 2-3 minutes.

  • 4

    Add the ground turkey to the skillet. Cook until the turkey is no longer pink, breaking it up into crumbles as it cooks.

  • 5

    Stir in the cooked quinoa, diced tomatoes, dried oregano, and season with salt and pepper. If you reserved the diced bell pepper top, add it now. Mix until well combined and let it simmer for another 2 minutes.

  • 6

    Stuff the prepared bell pepper with the turkey-quinoa mixture, packing it firmly.

  • 7

    Place the stuffed pepper in a small baking dish and cover with foil.

  • 8

    Bake in the preheated oven for 25-30 minutes until the pepper is tender and the filling is heated through.

  • 9

    Remove from the oven and serve warm.