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

Savor the vibrant combination of lean turkey and fluffy quinoa nestled inside roasted bell peppers. This dish bursts with fresh herbs, diced tomatoes, and aromatic spices for a well-rounded, satisfying meal that is both light and protein-packed.

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NUTRITION

369kcal
Protein
36.5g
Fat
14.7g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1/3 cup Cooked Quinoa

1 medium Red Bell Pepper

1/2 cup Diced Tomato

1/4 cup Chopped Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Herbs

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, then set aside.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the chopped onion and minced garlic until softened and translucent.

  • 4

    Add the lean ground turkey to the skillet, breaking it apart as it cooks. Cook until the turkey is no longer pink.

  • 5

    Stir in the cooked quinoa, diced tomato, and mixed herbs. Season with salt and pepper to taste, and let the mixture heat through for a couple of minutes.

  • 6

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

  • 7

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

  • 8

    Remove the foil and, if desired, bake for an additional 5 minutes to slightly brown the top.

  • 9

    Serve warm and enjoy your nutrient-packed, herb-seasoned meal.

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

Savor the vibrant combination of lean turkey and fluffy quinoa nestled inside roasted bell peppers. This dish bursts with fresh herbs, diced tomatoes, and aromatic spices for a well-rounded, satisfying meal that is both light and protein-packed.

NUTRITION

369kcal
Protein
36.5g
Fat
14.7g
Carbs
35.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1/3 cup Cooked Quinoa

1 medium Red Bell Pepper

1/2 cup Diced Tomato

1/4 cup Chopped Onion

1 tsp Olive Oil

1 clove Garlic

1 tsp Mixed Herbs

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, then set aside.

  • 3

    In a skillet over medium heat, warm the olive oil and sauté the chopped onion and minced garlic until softened and translucent.

  • 4

    Add the lean ground turkey to the skillet, breaking it apart as it cooks. Cook until the turkey is no longer pink.

  • 5

    Stir in the cooked quinoa, diced tomato, and mixed herbs. Season with salt and pepper to taste, and let the mixture heat through for a couple of minutes.

  • 6

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

  • 7

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

  • 8

    Remove the foil and, if desired, bake for an additional 5 minutes to slightly brown the top.

  • 9

    Serve warm and enjoy your nutrient-packed, herb-seasoned meal.