YOUR SOLIN GENERATED RECIPE
Protein-Packed Turkey and Quinoa Stuffed Bell Peppers
Savor the flavorful blend of lean turkey, protein-rich quinoa, and hearty black beans, all nestled within a vibrant bell pepper. This dish delivers a balanced mix of savory spices and fresh ingredients, perfect for a nourishing meal any time of day.
INGREDIENTS
5 ounces Lean Ground Turkey
1/3 cup Cooked Quinoa
1 large Bell Pepper
1/4 cup Black Beans
1 small Diced Onion
1 clove Minced Garlic
1/2 cup Diced Tomatoes (no salt added)
2 tbsp Chopped Fresh Cilantro
1 tsp Olive Oil
1 tsp Ground Cumin
Salt and Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the top off the bell pepper and remove the seeds and membranes. Set the pepper aside.
In a skillet over medium heat, warm the olive oil and sauté the diced onion until translucent, about 3-4 minutes.
Add the minced garlic and ground cumin; stir for an additional minute until fragrant.
Add the lean ground turkey to the skillet and cook until browned, breaking it up into small pieces as it cooks.
Stir in the diced tomatoes, black beans, and cooked quinoa. Season the mixture with salt and pepper, and let it simmer for 3-4 minutes.
Remove the skillet from heat and stir in the chopped cilantro.
Spoon the turkey-quinoa mixture into the hollowed bell pepper, packing it firmly.
Place the stuffed bell pepper in a baking dish and cover with foil.
Bake in the preheated oven for 25-30 minutes until the pepper is tender.
Carefully remove from the oven and serve warm.