Roasted Bell Peppers with Lean Ground Turkey and Quinoa

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

Roasted Bell Peppers with Lean Ground Turkey and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Bell Peppers with Lean Ground Turkey and Quinoa

Savor the vibrant flavors of roasted bell peppers filled with a savory blend of lean ground turkey, quinoa, and aromatic vegetables. This dish offers a balanced mix of protein, whole grains, and fresh produce, making it a delightful and nutritious meal perfect for dinner.

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NUTRITION

473kcal
Protein
35.3g
Fat
17.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (93% lean)

1 Red Bell Pepper

3/4 cup Cooked Quinoa

1/2 medium Yellow Onion

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the red bell pepper in half lengthwise, remove seeds and membranes, and set aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet. Season with salt and pepper, and cook until the turkey is fully browned, breaking it up as it cooks.

  • 5

    Stir in the cooked quinoa into the turkey mixture until well combined.

  • 6

    Spoon the turkey and quinoa mixture into the hollowed bell pepper halves, pressing down gently to fill evenly.

  • 7

    Place the stuffed peppers on a baking tray and roast in the preheated oven for 15-20 minutes, or until the peppers are tender.

  • 8

    Remove from oven, garnish with a sprinkle of additional salt and pepper if desired, and serve warm.

Roasted Bell Peppers with Lean Ground Turkey and Quinoa

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

Roasted Bell Peppers with Lean Ground Turkey and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Bell Peppers with Lean Ground Turkey and Quinoa

Savor the vibrant flavors of roasted bell peppers filled with a savory blend of lean ground turkey, quinoa, and aromatic vegetables. This dish offers a balanced mix of protein, whole grains, and fresh produce, making it a delightful and nutritious meal perfect for dinner.

NUTRITION

473kcal
Protein
35.3g
Fat
17.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Turkey (93% lean)

1 Red Bell Pepper

3/4 cup Cooked Quinoa

1/2 medium Yellow Onion

1 clove Garlic

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Slice the red bell pepper in half lengthwise, remove seeds and membranes, and set aside.

  • 3

    In a skillet, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.

  • 4

    Add the lean ground turkey to the skillet. Season with salt and pepper, and cook until the turkey is fully browned, breaking it up as it cooks.

  • 5

    Stir in the cooked quinoa into the turkey mixture until well combined.

  • 6

    Spoon the turkey and quinoa mixture into the hollowed bell pepper halves, pressing down gently to fill evenly.

  • 7

    Place the stuffed peppers on a baking tray and roast in the preheated oven for 15-20 minutes, or until the peppers are tender.

  • 8

    Remove from oven, garnish with a sprinkle of additional salt and pepper if desired, and serve warm.