Ground Turkey and Quinoa Stuffed Peppers with Spinach

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

Ground Turkey and Quinoa Stuffed Peppers with Spinach

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Quinoa Stuffed Peppers with Spinach

Savor these vibrant stuffed peppers filled with lean ground turkey, hearty quinoa, and fresh spinach, all enhanced with a medley of aromatic vegetables and a touch of olive oil. This dish offers a perfect balance of flavors and textures, delivering a satisfying, wholesome dinner that aligns with your nutritional goals.

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NUTRITION

682kcal
Protein
45.3g
Fat
43.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1/2 cup Cooked Quinoa

2 medium Red Bell Peppers

1 cup Spinach

1/4 cup diced Onion

1 clove minced Garlic

1/2 cup Diced Tomatoes

2 tbsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the tops off the red bell peppers and remove the seeds and membranes. Lightly brush the peppers with 1 tablespoon of olive oil and set aside.

  • 3

    In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic; sauté until the onion is translucent, about 2-3 minutes.

  • 4

    Add the ground turkey to the skillet. Cook until browned, breaking it up with a spoon as it cooks. Season with salt and pepper.

  • 5

    Stir in the cooked quinoa, diced tomatoes, and fresh spinach. Cook until the spinach wilts and all ingredients are well combined, about 3-4 minutes. Taste and adjust seasoning if needed.

  • 6

    Spoon the turkey-quinoa mixture into each bell pepper, packing the filling generously.

  • 7

    Place the stuffed peppers upright in a baking dish. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.

  • 8

    Remove the foil in the last 5 minutes of baking for a slightly roasted top. Once done, remove from the oven and let cool briefly before serving.

Ground Turkey and Quinoa Stuffed Peppers with Spinach

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

Ground Turkey and Quinoa Stuffed Peppers with Spinach

YOUR SOLIN GENERATED RECIPE

Ground Turkey and Quinoa Stuffed Peppers with Spinach

Savor these vibrant stuffed peppers filled with lean ground turkey, hearty quinoa, and fresh spinach, all enhanced with a medley of aromatic vegetables and a touch of olive oil. This dish offers a perfect balance of flavors and textures, delivering a satisfying, wholesome dinner that aligns with your nutritional goals.

NUTRITION

682kcal
Protein
45.3g
Fat
43.5g
Carbs
40.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Ground Turkey

1/2 cup Cooked Quinoa

2 medium Red Bell Peppers

1 cup Spinach

1/4 cup diced Onion

1 clove minced Garlic

1/2 cup Diced Tomatoes

2 tbsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cut the tops off the red bell peppers and remove the seeds and membranes. Lightly brush the peppers with 1 tablespoon of olive oil and set aside.

  • 3

    In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and minced garlic; sauté until the onion is translucent, about 2-3 minutes.

  • 4

    Add the ground turkey to the skillet. Cook until browned, breaking it up with a spoon as it cooks. Season with salt and pepper.

  • 5

    Stir in the cooked quinoa, diced tomatoes, and fresh spinach. Cook until the spinach wilts and all ingredients are well combined, about 3-4 minutes. Taste and adjust seasoning if needed.

  • 6

    Spoon the turkey-quinoa mixture into each bell pepper, packing the filling generously.

  • 7

    Place the stuffed peppers upright in a baking dish. Cover the dish with foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.

  • 8

    Remove the foil in the last 5 minutes of baking for a slightly roasted top. Once done, remove from the oven and let cool briefly before serving.