Stuffed Bell Peppers with Ground Turkey and Quinoa

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

· 60 min · Turkey · gluten-free, high-protein

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Ingredients

• 2 large bell peppers, large, halved and seeded
• 1 lb (16 oz) ground turkey
• 3/4 cup quinoa, dry
• 3/4 cup tomato sauce
• 1/4 cup cheddar cheese, shredded
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 1/4 tbsp olive oil
• to taste salt
• to taste black pepper
• 1 1/4 tbsp fresh parsley, chopped

Method (tap to check — screen stays awake)

1. Preheat your oven to 375°F (190°C).
2. Cook 1 cup of quinoa in 2 cups of boiling water until tender, about 15 minutes. Fluff with a fork and set aside.
3. While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute.
4. Add chopped onion and cook until translucent, about 3-4 minutes, stirring occasionally.
5. Add minced garlic and cook for another 30 seconds until fragrant.
6. Add ground turkey to the skillet, breaking it apart with a spatula, and cook until browned all over, about 8-10 minutes. Ensure no pink remains.
7. Stir in tomato sauce, cooked quinoa, salt, and pepper. Cook for another 5 minutes to let flavors meld.
8. Meanwhile, place the halved bell peppers in a baking dish, cut side up.
9. Spoon the turkey and quinoa mixture into each bell pepper half, pressing down gently.
10. Sprinkle shredded cheddar cheese evenly over each stuffed pepper.
11. Bake in the preheated oven for 20-25 minutes, until the peppers are tender and the cheese is melted and bubbly.
12. Garnish with chopped parsley before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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