Protein-Packed Italian Turkey Stuffed Bell Peppers

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

Protein-Packed Italian Turkey Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Protein-Packed Italian Turkey Stuffed Bell Peppers

Enjoy this vibrant, protein-packed Italian twist on stuffed bell peppers! Tender lean ground turkey is mixed with hearty quinoa, savory tomato sauce, aromatic onions, and garlic, then crowned with melted part-skim mozzarella cheese. This balanced dish bursts with Italian flavors and is perfect for a satisfying meal at breakfast, lunch, or dinner.

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NUTRITION

365kcal
Protein
35.6g
Fat
11.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (120g)

4 oz Lean Ground Turkey (113g)

1/4 cup Cooked Quinoa (43g)

1/2 cup Low-Sodium Tomato Sauce (125g)

1/4 cup Shredded Part-Skim Mozzarella Cheese (28g)

1/4 cup Diced Onion (40g)

1 clove Minced Garlic (3g)

1 tsp Dried Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and carefully remove the seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, sauté the diced onion and minced garlic until softened, about 2 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up into small pieces. Season with dried Italian seasoning, salt, and pepper.

  • 5

    Stir in the cooked quinoa and tomato sauce, and let the mixture simmer for 3-4 minutes to blend the flavors.

  • 6

    Fill the hollowed bell pepper with the turkey and quinoa mixture. Top with shredded mozzarella cheese.

  • 7

    Place the stuffed pepper in a baking dish and bake in the preheated oven for 20-25 minutes, until the pepper is tender and the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm.

Protein-Packed Italian Turkey Stuffed Bell Peppers

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

Protein-Packed Italian Turkey Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Protein-Packed Italian Turkey Stuffed Bell Peppers

Enjoy this vibrant, protein-packed Italian twist on stuffed bell peppers! Tender lean ground turkey is mixed with hearty quinoa, savory tomato sauce, aromatic onions, and garlic, then crowned with melted part-skim mozzarella cheese. This balanced dish bursts with Italian flavors and is perfect for a satisfying meal at breakfast, lunch, or dinner.

NUTRITION

365kcal
Protein
35.6g
Fat
11.1g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Red Bell Pepper (120g)

4 oz Lean Ground Turkey (113g)

1/4 cup Cooked Quinoa (43g)

1/2 cup Low-Sodium Tomato Sauce (125g)

1/4 cup Shredded Part-Skim Mozzarella Cheese (28g)

1/4 cup Diced Onion (40g)

1 clove Minced Garlic (3g)

1 tsp Dried Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Slice the top off the red bell pepper and carefully remove the seeds and membranes. Set aside.

  • 3

    In a skillet over medium heat, sauté the diced onion and minced garlic until softened, about 2 minutes.

  • 4

    Add the lean ground turkey to the skillet and cook until browned, breaking it up into small pieces. Season with dried Italian seasoning, salt, and pepper.

  • 5

    Stir in the cooked quinoa and tomato sauce, and let the mixture simmer for 3-4 minutes to blend the flavors.

  • 6

    Fill the hollowed bell pepper with the turkey and quinoa mixture. Top with shredded mozzarella cheese.

  • 7

    Place the stuffed pepper in a baking dish and bake in the preheated oven for 20-25 minutes, until the pepper is tender and the cheese is melted and bubbly.

  • 8

    Remove from the oven, let cool slightly, and serve warm.