YOUR SOLIN GENERATED RECIPE
Fire-Roasted Quinoa Stuffed Bell Peppers
Enjoy a vibrant medley of flavors in these fire-roasted quinoa stuffed bell peppers. Savory lean turkey mingles with fluffy quinoa, hearty black beans, and tangy fire-roasted tomatoes, all nestled inside a sweet red bell pepper and finished with a sprinkle of creamy low-fat feta cheese. The result is a delightful burst of texture and taste that brings warmth and comfort with every bite.
INGREDIENTS
1 medium Red Bell Pepper (120g)
3 ounces Lean Ground Turkey (85g)
0.33 cup Cooked Quinoa (60g)
0.25 cup Black Beans (43g)
0.25 cup Fire-Roasted Tomatoes (60g)
0.125 cup diced Onion (20g)
1 clove Minced Garlic (3g)
1 teaspoon Extra Virgin Olive Oil (5g)
0.25 cup Low-Fat Feta Cheese (40g)
PREPARATION
Preheat your oven to 375°F.
Slice the top off the red bell pepper and remove the seeds and membranes. Set the pepper aside.
Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic and sauté until softened, about 2-3 minutes.
Add the lean ground turkey to the skillet and cook until browned and fully cooked, breaking it up with a spatula as it cooks.
Stir in the fire-roasted tomatoes, cooked quinoa, and black beans. Let the mixture simmer for 3-4 minutes to ensure all flavors meld together.
Remove the skillet from heat and spoon the turkey and quinoa mixture into the hollowed bell pepper.
Sprinkle the low-fat feta cheese over the stuffed pepper.
Place the stuffed bell pepper in a baking dish and bake in the preheated oven for 15-20 minutes, until the pepper is tender.
Remove from the oven and allow to cool slightly before serving.