Herb-Seasoned Turkey and Quinoa Stuffed Bell Peppers

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

Herb-Seasoned Turkey and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey and Quinoa Stuffed Bell Peppers

Enjoy a vibrant dish featuring tender turkey and protein-packed quinoa nestled inside a sweet, roasted bell pepper. Infused with aromatic herbs and a medley of veggies, this dish offers a satisfying combination of textures and flavors perfect for a wholesome meal.

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NUTRITION

425kcal
Protein
36.9g
Fat
11g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

5 ounces Ground Turkey (93% Lean)

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 small Onion, diced

1/2 medium Tomato, diced

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs (Parsley, Oregano, Basil)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove the seeds and membranes.

  • 3

    In a skillet over medium heat, warm the olive oil. Add the diced onion and cook until softened, about 2-3 minutes.

  • 4

    Add the ground turkey to the skillet and cook until no longer pink, breaking it apart as it cooks. Season with salt, pepper, and mixed herbs.

  • 5

    Stir in the cooked quinoa, black beans, and diced tomato. Let the flavors meld for an additional 2 minutes.

  • 6

    Fill the prepared bell pepper with the turkey-quinoa mixture, packing it well.

  • 7

    Place the stuffed pepper on a baking dish and cover with foil. Bake in the preheated oven for 20-25 minutes until the pepper is tender.

  • 8

    Uncover and bake for an additional 5 minutes to lightly brown the top.

  • 9

    Remove from the oven and let cool slightly before serving.

Herb-Seasoned Turkey and Quinoa Stuffed Bell Peppers

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

Herb-Seasoned Turkey and Quinoa Stuffed Bell Peppers

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Turkey and Quinoa Stuffed Bell Peppers

Enjoy a vibrant dish featuring tender turkey and protein-packed quinoa nestled inside a sweet, roasted bell pepper. Infused with aromatic herbs and a medley of veggies, this dish offers a satisfying combination of textures and flavors perfect for a wholesome meal.

NUTRITION

425kcal
Protein
36.9g
Fat
11g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Bell Pepper

5 ounces Ground Turkey (93% Lean)

1/2 cup Cooked Quinoa

1/4 cup Black Beans

1/4 small Onion, diced

1/2 medium Tomato, diced

1 teaspoon Olive Oil

1 tablespoon Mixed Herbs (Parsley, Oregano, Basil)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F.

  • 2

    Cut the top off the bell pepper and remove the seeds and membranes.

  • 3

    In a skillet over medium heat, warm the olive oil. Add the diced onion and cook until softened, about 2-3 minutes.

  • 4

    Add the ground turkey to the skillet and cook until no longer pink, breaking it apart as it cooks. Season with salt, pepper, and mixed herbs.

  • 5

    Stir in the cooked quinoa, black beans, and diced tomato. Let the flavors meld for an additional 2 minutes.

  • 6

    Fill the prepared bell pepper with the turkey-quinoa mixture, packing it well.

  • 7

    Place the stuffed pepper on a baking dish and cover with foil. Bake in the preheated oven for 20-25 minutes until the pepper is tender.

  • 8

    Uncover and bake for an additional 5 minutes to lightly brown the top.

  • 9

    Remove from the oven and let cool slightly before serving.