NUTRITION

SERVINGS

INGREDIENTS

5.5 ounces Ground Turkey (99% lean)

0.5 cup Cooked Quinoa

2 medium Bell Peppers

0.5 cup Tomato Sauce

0.25 cup Yellow Onion

1 clove Garlic

1 teaspoon Olive Oil

1 teaspoon Dried Oregano

1 tablespoon Fresh Parsley

PREPARATION

• 1

  Preheat the oven to 375°F and lightly grease a medium baking dish.

• 2

  Slice the tops off the bell peppers and remove the seeds and white membranes from the inside.

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until they are translucent and fragrant.

• 4

  Add the ground turkey to the skillet and cook until fully browned, breaking it into small crumbles as it cooks.

• 5

  Stir in the cooked quinoa, half of the tomato sauce, and the dried oregano until the mixture is well combined.

• 6

  Fill each bell pepper generously with the turkey and quinoa mixture and stand them upright in the prepared baking dish.

• 7

  Spoon the remaining tomato sauce over the tops of the peppers and cover the dish tightly with aluminum foil.

• 8

  Bake for 30 minutes, then remove the foil and bake for another 10 minutes until the peppers are tender and the sauce is bubbling.

• 9

  Garnish with chopped fresh parsley before serving.