NUTRITION

SERVINGS

INGREDIENTS

2 whole bell peppers

7 oz ground turkey

0.25 cup cooked quinoa

0.25 tbsp olive oil

0.25 cup yellow onion

0.25 cup celery

1 clove garlic

1 tsp cajun seasoning

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 375°F and line a small baking dish with parchment paper.

• 2

  Slice the tops off the bell peppers and remove the seeds and internal membranes to create a hollow cavity.

• 3

  In a large skillet, heat the olive oil over medium heat and sauté the diced onion, celery, and minced garlic until the vegetables are softened and translucent.

• 4

  Add the ground turkey to the skillet, breaking it up with a wooden spoon until it is fully browned and cooked through.

• 5

  Stir in the cooked quinoa, Cajun seasoning, sea salt, and black pepper, mixing thoroughly until the filling is fragrant.

• 6

  Spoon the turkey and quinoa mixture into the hollowed bell peppers, packing it down firmly to ensure they are filled to the top.

• 7

  Place the stuffed peppers upright in the baking dish and roast for 25 to 30 minutes until the peppers are tender and the tops are golden brown.