Protein-Packed Italian Quinoa Stuffed Bell Peppers

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

Protein-Packed Italian Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Protein-Packed Italian Quinoa Stuffed Bell Peppers

Savor the vibrant flavors of Italy with this protein-packed stuffed bell pepper. Filled with fluffy quinoa, lean ground turkey, tender spinach, and tangy diced tomatoes, then finished with a melty low-fat mozzarella topping and aromatic Italian herbs. A colorful, nutritious meal perfect for any time of day.

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NUTRITION

358kcal
Protein
35.7g
Fat
8.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper (150g)

1/2 cup cooked quinoa (92g)

3 oz lean ground turkey (85g)

1/4 cup diced tomatoes (60g)

1/2 cup fresh spinach (15g)

1/4 cup low-fat mozzarella cheese (28g)

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

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 the pepper aside.

  • 3

    In a skillet over medium heat, add the lean ground turkey. Season with garlic powder, Italian seasoning, salt, and pepper. Cook until the turkey is browned and cooked through.

  • 4

    Add the diced tomatoes and fresh spinach to the skillet with the turkey. Stir and cook for another 2 minutes until the spinach wilts slightly.

  • 5

    Stir in the cooked quinoa to combine well with the turkey mixture.

  • 6

    Spoon the mixture into the hollowed-out bell pepper, packing it firmly. Top with low-fat 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 slightly golden.

  • 8

    Remove from the oven and let cool for a couple of minutes before serving.

Protein-Packed Italian Quinoa Stuffed Bell Peppers

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

Protein-Packed Italian Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Protein-Packed Italian Quinoa Stuffed Bell Peppers

Savor the vibrant flavors of Italy with this protein-packed stuffed bell pepper. Filled with fluffy quinoa, lean ground turkey, tender spinach, and tangy diced tomatoes, then finished with a melty low-fat mozzarella topping and aromatic Italian herbs. A colorful, nutritious meal perfect for any time of day.

NUTRITION

358kcal
Protein
35.7g
Fat
8.6g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

1 large red bell pepper (150g)

1/2 cup cooked quinoa (92g)

3 oz lean ground turkey (85g)

1/4 cup diced tomatoes (60g)

1/2 cup fresh spinach (15g)

1/4 cup low-fat mozzarella cheese (28g)

1/2 teaspoon garlic powder

1/2 teaspoon Italian seasoning

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 the pepper aside.

  • 3

    In a skillet over medium heat, add the lean ground turkey. Season with garlic powder, Italian seasoning, salt, and pepper. Cook until the turkey is browned and cooked through.

  • 4

    Add the diced tomatoes and fresh spinach to the skillet with the turkey. Stir and cook for another 2 minutes until the spinach wilts slightly.

  • 5

    Stir in the cooked quinoa to combine well with the turkey mixture.

  • 6

    Spoon the mixture into the hollowed-out bell pepper, packing it firmly. Top with low-fat 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 slightly golden.

  • 8

    Remove from the oven and let cool for a couple of minutes before serving.