Quinoa Stuffed Bell Peppers with Fresh Herbs

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

Quinoa Stuffed Bell Peppers with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Quinoa Stuffed Bell Peppers with Fresh Herbs

Vibrant bell peppers filled with protein-rich quinoa, seasoned ground turkey, and fresh vegetables, topped with melted cheese. Each pepper is perfectly roasted until tender, creating a colorful, nutritious meal that's both satisfying and wholesome.

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NUTRITION

557kcal
Protein
36.3g
Fat
27.7g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

2 large red bell peppers, halved lengthwise

4 ounces lean ground turkey (93% lean)

1/2 cup cooked quinoa

1/4 cup diced onion

1/4 cup part-skim mozzarella cheese

1/4 cup fresh parsley, chopped

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 375°F (190°C)

  • 2

    Cut the bell peppers in half lengthwise and remove the seeds and membranes

  • 3

    Place the pepper halves in a baking dish, cut side up

  • 4

    Heat olive oil in a large skillet over medium heat

  • 5

    Add diced onion and minced garlic, sauté until softened, about 3-4 minutes

  • 6

    Add ground turkey to the skillet, breaking it up with a spatula, and cook until no longer pink

  • 7

    Stir in the cooked quinoa and half of the chopped parsley

  • 8

    Season the mixture with salt and pepper to taste

  • 9

    Divide the quinoa-turkey mixture evenly among the pepper halves

  • 10

    Top each pepper with shredded mozzarella cheese

  • 11

    Cover the baking dish with foil and bake for 30-35 minutes

  • 12

    Remove foil and bake for an additional 5-10 minutes until cheese is melted and bubbly

  • 13

    Garnish with remaining fresh parsley before serving

Quinoa Stuffed Bell Peppers with Fresh Herbs

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

Quinoa Stuffed Bell Peppers with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Quinoa Stuffed Bell Peppers with Fresh Herbs

Vibrant bell peppers filled with protein-rich quinoa, seasoned ground turkey, and fresh vegetables, topped with melted cheese. Each pepper is perfectly roasted until tender, creating a colorful, nutritious meal that's both satisfying and wholesome.

NUTRITION

557kcal
Protein
36.3g
Fat
27.7g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

2 large red bell peppers, halved lengthwise

4 ounces lean ground turkey (93% lean)

1/2 cup cooked quinoa

1/4 cup diced onion

1/4 cup part-skim mozzarella cheese

1/4 cup fresh parsley, chopped

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat the oven to 375°F (190°C)

  • 2

    Cut the bell peppers in half lengthwise and remove the seeds and membranes

  • 3

    Place the pepper halves in a baking dish, cut side up

  • 4

    Heat olive oil in a large skillet over medium heat

  • 5

    Add diced onion and minced garlic, sauté until softened, about 3-4 minutes

  • 6

    Add ground turkey to the skillet, breaking it up with a spatula, and cook until no longer pink

  • 7

    Stir in the cooked quinoa and half of the chopped parsley

  • 8

    Season the mixture with salt and pepper to taste

  • 9

    Divide the quinoa-turkey mixture evenly among the pepper halves

  • 10

    Top each pepper with shredded mozzarella cheese

  • 11

    Cover the baking dish with foil and bake for 30-35 minutes

  • 12

    Remove foil and bake for an additional 5-10 minutes until cheese is melted and bubbly

  • 13

    Garnish with remaining fresh parsley before serving