Lean Turkey and Quinoa Stuffed Bell Peppers

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

Lean Turkey and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Quinoa Stuffed Bell Peppers

Savor the delightful blend of lean turkey, nutty quinoa, and aromatic vegetables nestled inside a sweet, roasted bell pepper. This wholesome dish offers a balanced combination of protein and nutrients, easy enough for breakfast, lunch, or dinner.

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NUTRITION

362kcal
Protein
34.8g
Fat
14.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

170g Lean Ground Turkey (93% lean)

1/3 cup Cooked Quinoa (55g)

1/4 cup Diced Tomato (60g)

1/8 cup Diced Onion (20g)

1 tsp Olive Oil (4.5g)

1 tsp Minced Garlic (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside the pepper top if desired for garnish or discard.

  • 3

    In a skillet over medium heat, add olive oil and sauté the minced garlic and diced onion until they become soft and fragrant, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook, stirring frequently, until the turkey is browned and cooked through, about 5-7 minutes. Season with salt and pepper.

  • 5

    Stir in the diced tomato and cooked quinoa into the cooked turkey. Allow the mixture to heat through for an additional 2 minutes. Adjust seasoning if needed.

  • 6

    Spoon the turkey and quinoa mixture into the hollowed bell pepper, packing it well.

  • 7

    Place the stuffed bell pepper in a baking dish and cover loosely with foil.

  • 8

    Bake in the preheated oven for 20-25 minutes until the bell pepper is tender. If you prefer a slightly charred top, remove the foil in the last 5 minutes of baking.

  • 9

    Remove from the oven and let cool slightly before serving.

Lean Turkey and Quinoa Stuffed Bell Peppers

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

Lean Turkey and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Lean Turkey and Quinoa Stuffed Bell Peppers

Savor the delightful blend of lean turkey, nutty quinoa, and aromatic vegetables nestled inside a sweet, roasted bell pepper. This wholesome dish offers a balanced combination of protein and nutrients, easy enough for breakfast, lunch, or dinner.

NUTRITION

362kcal
Protein
34.8g
Fat
14.4g
Carbs
23g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper (120g)

170g Lean Ground Turkey (93% lean)

1/3 cup Cooked Quinoa (55g)

1/4 cup Diced Tomato (60g)

1/8 cup Diced Onion (20g)

1 tsp Olive Oil (4.5g)

1 tsp Minced Garlic (3g)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the top off the bell pepper and remove the seeds and membranes. Set aside the pepper top if desired for garnish or discard.

  • 3

    In a skillet over medium heat, add olive oil and sauté the minced garlic and diced onion until they become soft and fragrant, about 2-3 minutes.

  • 4

    Add the lean ground turkey to the skillet. Cook, stirring frequently, until the turkey is browned and cooked through, about 5-7 minutes. Season with salt and pepper.

  • 5

    Stir in the diced tomato and cooked quinoa into the cooked turkey. Allow the mixture to heat through for an additional 2 minutes. Adjust seasoning if needed.

  • 6

    Spoon the turkey and quinoa mixture into the hollowed bell pepper, packing it well.

  • 7

    Place the stuffed bell pepper in a baking dish and cover loosely with foil.

  • 8

    Bake in the preheated oven for 20-25 minutes until the bell pepper is tender. If you prefer a slightly charred top, remove the foil in the last 5 minutes of baking.

  • 9

    Remove from the oven and let cool slightly before serving.