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 vibrant stuffed bell pepper filled with lean ground turkey, protein-rich quinoa, hearty black beans, and a medley of fresh vegetables. This dish is perfectly balanced, offering a flavorful blend of savory spices and a hint of melty cheese, making it an ideal choice for a nutrient-packed meal any time of day.

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NUTRITION

441kcal
Protein
43.0g
Fat
15.4g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper

1/4 cup Black Beans

1/2 cup Diced Tomatoes

1/4 cup Chopped Yellow Onion

1/8 cup Shredded Low-Fat Cheddar Cheese

1 clove Garlic

1 tsp Ground Cumin

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove the seeds and membranes. If desired, lightly brush the outside with a small splash of water or oil to keep it moist while baking.

  • 3

    In a skillet over medium heat, sauté the chopped onion and minced garlic until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is fully browned, breaking it up with a spatula as it cooks.

  • 5

    Stir in the cooked quinoa, black beans, diced tomatoes, ground cumin, paprika, salt, and pepper. Let the mixture warm through for about 2 minutes so the flavors meld.

  • 6

    Spoon the turkey-quinoa mixture into the hollowed bell pepper, pressing it in gently. Top with a sprinkle of shredded low-fat cheddar cheese.

  • 7

    Place the stuffed pepper on a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove the foil during the last 5 minutes of baking to allow the cheese to lightly brown. 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 vibrant stuffed bell pepper filled with lean ground turkey, protein-rich quinoa, hearty black beans, and a medley of fresh vegetables. This dish is perfectly balanced, offering a flavorful blend of savory spices and a hint of melty cheese, making it an ideal choice for a nutrient-packed meal any time of day.

NUTRITION

441kcal
Protein
43.0g
Fat
15.4g
Carbs
44.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper

1/4 cup Black Beans

1/2 cup Diced Tomatoes

1/4 cup Chopped Yellow Onion

1/8 cup Shredded Low-Fat Cheddar Cheese

1 clove Garlic

1 tsp Ground Cumin

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove the seeds and membranes. If desired, lightly brush the outside with a small splash of water or oil to keep it moist while baking.

  • 3

    In a skillet over medium heat, sauté the chopped onion and minced garlic until softened, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook until the turkey is fully browned, breaking it up with a spatula as it cooks.

  • 5

    Stir in the cooked quinoa, black beans, diced tomatoes, ground cumin, paprika, salt, and pepper. Let the mixture warm through for about 2 minutes so the flavors meld.

  • 6

    Spoon the turkey-quinoa mixture into the hollowed bell pepper, pressing it in gently. Top with a sprinkle of shredded low-fat cheddar cheese.

  • 7

    Place the stuffed pepper on a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes until the pepper is tender and the filling is heated through.

  • 8

    Remove the foil during the last 5 minutes of baking to allow the cheese to lightly brown. Serve warm.