YOUR SOLIN GENERATED RECIPE
Baked Zesty Quinoa Stuffed Bell Peppers
Enjoy a vibrant twist on a classic stuffed pepper dish. These baked bell peppers are filled with lean ground turkey, protein-rich quinoa, hearty black beans, and a medley of diced tomatoes and onions, all infused with zesty spices and a hint of olive oil. The addition of egg whites boosts the protein content, making this a balanced, nutrient-packed meal that delights your taste buds at every bite.
INGREDIENTS
2 medium Bell Peppers (approx 300g)
10 ounces Lean Ground Turkey
1/2 cup Cooked Quinoa
1/2 cup Black Beans (canned, drained)
1/2 cup Diced Tomatoes (no salt added)
1/4 cup diced Onion
1 teaspoon Olive Oil
2 large Egg Whites
1 teaspoon Ground Cumin
1 teaspoon Smoked Paprika
Salt & Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
In a skillet, heat the olive oil over medium heat. Add the diced onions and sauté until softened, about 3-4 minutes.
Add the lean ground turkey to the skillet. Cook until browned, breaking it up as it cooks, about 5-6 minutes.
Stir in the diced tomatoes, black beans, and cooked quinoa. Season with ground cumin, smoked paprika, salt, and pepper. Let the mixture simmer for 2-3 minutes.
Whisk the egg whites in a small bowl and stir them into the mixture to bind the filling together.
Spoon the filling evenly into the hollowed bell peppers, packing it well.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 5-10 minutes or until the peppers are tender and the filling is set.
Remove from the oven and let cool slightly before serving.