Stuffed Bell Pepper Skillet
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Turkey · gluten-free, high-protein
435 cal
30g protein
45g carbs
15g fat
per serving · estimated
Ingredients
- 2 large bell peppers
- 1/2 lb ground turkey
- 1/2 cup quinoa
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion
- 2 garlic cloves
- 1 tbsp olive oil
- 1/4 cup cheddar cheese, shredded
- to taste spices: cumin, paprika, salt, pepper
Method (tap to check — screen stays awake)
- Cook quinoa according to package instructions; set aside.
- Slice tops off bell peppers and remove seeds. Dice the tops for later use.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and garlic; sauté until translucent.
- Add ground turkey to the skillet; cook until browned. Stir in diced bell pepper tops, spices, and cook for another 5 minutes.
- Mix cooked quinoa and canned diced tomatoes into the turkey mixture. Cook for 5 minutes to combine flavors.
- Stuff the mixture back into the hollowed bell peppers in the skillet. Cover and cook for 10 minutes.
- Sprinkle cheese over the peppers and cook until melted, about 2-3 minutes.
- Serve hot, garnished with fresh herbs if desired.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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