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 vibrant mix of lean ground turkey and nutrient-dense quinoa nestled inside a sweet, roasted bell pepper. This flavorful dish features a blend of aromatic onions, garlic, and tomato paste, all lightly enhanced with olive oil and spices for a robust taste that’s both satisfying and nutritious.

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NUTRITION

515kcal
Protein
34g
Fat
16.1g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1/3 cup Dry Quinoa

1 large Red Bell Pepper

1/4 cup diced Yellow Onion

2 tbsp Tomato Paste

1 tsp Olive Oil

1 Garlic Clove

1 tsp Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the dry quinoa with water (follow package instructions) and bring to a simmer. Cover and cook until the quinoa is fluffy and the water is absorbed, about 15 minutes.

  • 3

    While the quinoa cooks, slice the red bell pepper in half lengthwise and remove the seeds and membranes. Set aside.

  • 4

    Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until softened and translucent, about 3-4 minutes.

  • 5

    Add the lean ground turkey to the skillet. Cook until browned, breaking it up into small pieces as it cooks. Stir in the cumin, salt, and pepper.

  • 6

    Mix in the tomato paste and the cooked quinoa into the turkey mixture. Adjust seasoning as needed.

  • 7

    Spoon the turkey and quinoa mixture into the prepared bell pepper halves, packing the filling firmly.

  • 8

    Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 20-25 minutes, until the peppers are tender.

  • 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 vibrant mix of lean ground turkey and nutrient-dense quinoa nestled inside a sweet, roasted bell pepper. This flavorful dish features a blend of aromatic onions, garlic, and tomato paste, all lightly enhanced with olive oil and spices for a robust taste that’s both satisfying and nutritious.

NUTRITION

515kcal
Protein
34g
Fat
16.1g
Carbs
60.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1/3 cup Dry Quinoa

1 large Red Bell Pepper

1/4 cup diced Yellow Onion

2 tbsp Tomato Paste

1 tsp Olive Oil

1 Garlic Clove

1 tsp Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the dry quinoa with water (follow package instructions) and bring to a simmer. Cover and cook until the quinoa is fluffy and the water is absorbed, about 15 minutes.

  • 3

    While the quinoa cooks, slice the red bell pepper in half lengthwise and remove the seeds and membranes. Set aside.

  • 4

    Heat the olive oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until softened and translucent, about 3-4 minutes.

  • 5

    Add the lean ground turkey to the skillet. Cook until browned, breaking it up into small pieces as it cooks. Stir in the cumin, salt, and pepper.

  • 6

    Mix in the tomato paste and the cooked quinoa into the turkey mixture. Adjust seasoning as needed.

  • 7

    Spoon the turkey and quinoa mixture into the prepared bell pepper halves, packing the filling firmly.

  • 8

    Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 20-25 minutes, until the peppers are tender.

  • 9

    Remove from the oven and serve warm.