YOUR SOLIN GENERATED RECIPE
Stuffed Bell Peppers with Lean Turkey Pepperoni and Fresh Basil
Enjoy a colorful, nutrient-packed dinner featuring a sweet bell pepper stuffed with lean ground turkey, savory turkey pepperoni, and fresh basil, accented by a burst of tomatoes and quinoa. The dish is bright, aromatic, and satisfying, providing a balanced blend of protein and wholesome flavors.
INGREDIENTS
1 large red bell pepper (150g)
1 ounce lean turkey pepperoni (28g)
4 ounces lean ground turkey (113g)
1/4 cup cooked quinoa (43g)
1/2 cup diced tomatoes (120g)
1/4 small onion (25g)
1 garlic clove (3g)
4 tablespoons fresh basil
1 teaspoon extra virgin olive oil
PREPARATION
Preheat the oven to 375°F.
Slice the bell pepper in half lengthwise and remove seeds and membranes.
Finely dice the onion and garlic. Chop the fresh basil and set aside.
In a non-stick skillet, heat the olive oil over medium heat. Sauté the onion and garlic for about 2 minutes until softened.
Add the lean ground turkey to the skillet and cook until it starts to brown, breaking it up as it cooks.
Stir in the diced tomatoes, quinoa, and lean turkey pepperoni, warming through for an additional 2 minutes.
Mix in most of the chopped basil, reserving a few leaves for garnish. Season with a pinch of salt and pepper to taste.
Spoon the mixture into the bell pepper halves, packing the filling evenly.
Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
Garnish with remaining fresh basil before serving.