Turkey & Quinoa Stuffed Bell Peppers

11 45 301
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 6
Turkey & Quinoa Stuffed Bell Peppers
Health Highlights
These stuffed peppers are easy to make and the perfect weeknight meal that the whole family will enjoy.

Ingredients


1 cup Quinoa, uncooked
1/4 cup chopped Sweet onion
1 cup Cremini (Italian) mushroom (diced)
2 tsp Garlic (minced)
1/2 tsp Extra virgin olive oil
567 gm Ground turkey, lean
1 cup Tomato sauce, canned
1/2 cup Chicken broth (stock), low sodium (for ground meat mixture)
3 large pepper(s) Yellow bell pepper (or mix and match colors for fun)
1/4 cup Pepper jack cheese (or cheese of choice, optional)
1/2 cup Chicken broth (stock), low sodium (for baking pan)

Instructions


  1. Prepare quinoa according to package directions.
  2. Preheat the oven to 400 degrees F and prepare a non-stick baking tray.  
  3. Heat a skillet over medium heat on the stovetop. Add olive oil to the skillet and let it warm up for 15 seconds. 
  4. Add the minced garlic to the skillet and cook until fragrant (about 30 seconds). Then add the chopped onion, and mushrooms and cook until soft, about 5 minutes.
  5. Add the ground turkey to the vegetables. Once the turkey is mostly cooked through, add in the tomato sauce and half of the chicken broth. Let simmer until the turkey is fully cooked and some of the excess liquid has cooked off.
  6. While the turkey mixture simmers, prep your bell peppers. Wash the peppers, cut them in half, and remove the stem and seeds. Place the cut bell peppers on your baking tray, open side up.
  7. Once the turkey mixture is done cooking, add the cooked quinoa into the skillet with the turkey and vegetables. Stir together and remove from heat.
  8. Stuff each bell pepper with the mixture. Make sure they are full. If you are using cheese, top each filled pepper with just enough cheese to barely cover the mixture. Pour the chicken broth into the base of the pan (around the peppers, not over them).
  9. Cover the baking tray and peppers with foil and bake for about 30-35 minutes, until the outside of the peppers is soft. Serve warm and enjoy!

Notes:

Substitutions

  • In place of turkey, you can use ground beef or chicken, or black beans and corn.
  • Use a dairy-free alternative, such as Daiya Monterrey Jack shreds. 

Nutrition Facts

Per Portion

Calories 301
Calories from fat 98
Calories from saturated fat 29.5
Total Fat 10.9 g
Saturated Fat 3.3 g
Trans Fat 0.1 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 3.3 g
Cholesterol 87 mg
Sodium 406 mg
Potassium 812 mg
Total Carbohydrate 27.7 g
Dietary Fiber 3.6 g
Sugars 2.5 g
Protein 24.8 g

Dietary servings

Per Portion


Grain 1.4
Meat 1.0
Milk Alternative 0.1
Vegetables 1.9

Energy sources


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