YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey and Quinoa Stuffed Bell Peppers
Savor the delightful combination of lean ground turkey, protein-rich quinoa, hearty black beans, and juicy tomatoes, all tucked inside a sweet, colorful bell pepper. This stuffed pepper dish offers a satisfying blend of textures and flavors with a zesty kick, creating a nourishing meal that is as visually appealing as it is delicious.
INGREDIENTS
1 medium Large Red Bell Pepper (150g)
3 ounces Lean Ground Turkey (93% lean, 85g)
1/4 cup Dry Quinoa (43g)
1/4 cup Cooked Black Beans (43g)
1/4 cup Diced Tomatoes (60g)
2 tbsp Nonfat Greek Yogurt (30g)
1 tbsp Chopped Fresh Cilantro (4g)
1/2 tsp Cumin Powder (1.5g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Cut the top off the bell pepper and remove the seeds and membranes. If needed, trim a thin slice off the bottom so it stands upright.
In a small pot, cook the quinoa according to package instructions until fluffy. Set aside once done.
Heat a skillet over medium heat and add the lean ground turkey. Season with salt, pepper, and cumin powder. Cook until the turkey is browned and fully cooked, breaking it apart as it cooks.
Mix the cooked quinoa, turkey, black beans, diced tomatoes, and chopped cilantro in a bowl. Adjust seasoning with additional salt and pepper if desired.
Spoon the mixture into the hollowed-out bell pepper, pressing gently to fill.
Place the stuffed pepper in a baking dish and cover loosely with foil. Bake for 20-25 minutes until the pepper is tender.
Remove from the oven, top with a dollop of nonfat Greek yogurt, and serve warm.