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

Savor a wholesome, nutrient-dense meal featuring a savory blend of lean ground turkey, fluffy quinoa, and hearty black beans nestled inside a vibrant bell pepper. This dish offers a balanced mix of flavors and textures with aromatic sautéed onions and garlic bathed in a touch of olive oil, finished with a hint of tomato sauce. It's designed to energize your day while providing a satisfying portion of protein and clean carbs.

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NUTRITION

485kcal
Protein
36g
Fat
14.3g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper (150g)

4 ounces lean ground turkey

1/2 cup cooked quinoa (93g)

1/2 cup black beans, drained (130g)

1/4 cup diced onion (40g)

1 clove garlic, minced

1/4 cup tomato sauce (60g)

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Lightly brush the inside with olive oil.

  • 3

    Heat a skillet over medium heat and add the olive oil. Sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until it’s browned and cooked through, breaking it apart as it cooks.

  • 5

    Stir in the cooked quinoa and black beans, followed by the tomato sauce. Season with salt and pepper to taste and simmer for 2-3 minutes to blend the flavors.

  • 6

    Stuff the bell pepper with the turkey-quinoa mixture, ensuring it is evenly filled.

  • 7

    Place the stuffed bell pepper in a baking dish and cover with foil. Bake in the preheated oven for 20-25 minutes until the pepper is tender.

  • 8

    Remove the foil for the last 5 minutes of baking to lightly brown the top, then 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

Savor a wholesome, nutrient-dense meal featuring a savory blend of lean ground turkey, fluffy quinoa, and hearty black beans nestled inside a vibrant bell pepper. This dish offers a balanced mix of flavors and textures with aromatic sautéed onions and garlic bathed in a touch of olive oil, finished with a hint of tomato sauce. It's designed to energize your day while providing a satisfying portion of protein and clean carbs.

NUTRITION

485kcal
Protein
36g
Fat
14.3g
Carbs
55.5g

SERVINGS

1 serving

INGREDIENTS

1 large bell pepper (150g)

4 ounces lean ground turkey

1/2 cup cooked quinoa (93g)

1/2 cup black beans, drained (130g)

1/4 cup diced onion (40g)

1 clove garlic, minced

1/4 cup tomato sauce (60g)

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Lightly brush the inside with olive oil.

  • 3

    Heat a skillet over medium heat and add the olive oil. Sauté the diced onion and minced garlic until softened and fragrant, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until it’s browned and cooked through, breaking it apart as it cooks.

  • 5

    Stir in the cooked quinoa and black beans, followed by the tomato sauce. Season with salt and pepper to taste and simmer for 2-3 minutes to blend the flavors.

  • 6

    Stuff the bell pepper with the turkey-quinoa mixture, ensuring it is evenly filled.

  • 7

    Place the stuffed bell pepper in a baking dish and cover with foil. Bake in the preheated oven for 20-25 minutes until the pepper is tender.

  • 8

    Remove the foil for the last 5 minutes of baking to lightly brown the top, then serve warm.