YOUR SOLIN GENERATED RECIPE
Savory Lean Ground Turkey Stuffed Bell Peppers
Enjoy a vibrant medley of flavors as lean ground turkey and hearty quinoa mingle with fresh red bell pepper, onions, and tomatoes. This dish is perfectly seasoned with garlic and a hint of olive oil, then topped with a sprinkle of low-fat cheddar for an extra burst of savory goodness. Ideal for a balanced meal, this recipe brings together nutrient-dense ingredients to support your active lifestyle.
INGREDIENTS
6 oz Lean Ground Turkey
1 medium Red Bell Pepper
1/2 cup Cooked Quinoa
1/4 medium Yellow Onion
1/4 cup Cherry Tomatoes
1 tsp Olive Oil
1 Garlic Clove
1 oz Low-Fat Cheddar Cheese
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 375°F.
Cut the red bell pepper in half lengthwise and remove the seeds and membranes. If the pepper halves are too small, you may slice a thin round from the bottom to help them stand upright.
Heat olive oil in a skillet over medium heat. Add the diced yellow onion and minced garlic, and sauté until softened, about 2-3 minutes.
Add the lean ground turkey to the skillet. Cook until the turkey is browned and fully cooked, breaking it up into small pieces as it cooks. Season with salt and black pepper.
Stir in the cooked quinoa and cherry tomatoes into the turkey mixture. Adjust seasonings as needed.
Spoon the turkey and quinoa mixture evenly into each bell pepper half. Place the stuffed peppers in a baking dish.
Bake in the preheated oven for about 20 minutes.
Remove the dish from the oven, sprinkle evenly with low-fat cheddar cheese, and return to the oven for an additional 5 minutes or until the cheese is slightly melted.
Serve warm and enjoy your savory stuffed bell peppers.