Turkey & Quinoa Stuffed Bell Peppers

11 45 308
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 6
Turkey & Quinoa Stuffed Bell Peppers
Health Rating
These stuffed peppers are easy to make and the perfect weeknight meal that the whole family will enjoy.

Ingredients


1 cup Quinoa, uncooked
1 cup Water, filtered
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 cup Chicken broth (stock)
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)

Instructions


Step 1: Rinse the quinoa with cold water in a mesh strainer. In a medium saucepan, over medium-high heat, add water, and bring to a boil. Add in quinoa and bring the mixture back to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. 

Step 2: Preheat the oven to 400 degrees F and prepare a non-stick baking tray.  

Step 3: Heat a skillet over medium heat on the stovetop and prep the onion, mushrooms, and garlic according to ingredient instructions. Add olive oil to the skillet and let it warm up for 15 seconds. 

Step 4: Add the garlic to the skillet and cook until fragrant (about 30 seconds). Then add the onion and mushroom and cook down, until soft, about 5 minutes.

Step 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.

Step 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.

Step 7: Once the turkey mixture is done cooking, dump the cooked quinoa into the skillet with the turkey and vegetables. Stir together and remove from heat.

Step 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 rest of the chicken broth into the base of the pan (around the peppers, not over them).

Step 9: Cover the baking tray and peppers with foil and bake for about 30-35 minutes, until the outside of the peppers are soft. Serve warm and enjoy!

Notes:

Tips:

  • 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 for dairy-free option.

 



Nutritional Note:

Turkey is high in protein, which can help increase the feeling of satiety. Turkey also contains B vitamins, selenium, and zinc. 


Nutrition Facts

Per Portion

Calories 308
Calories from fat 98
Calories from saturated fat 29.6
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 495 mg
Potassium 819 mg
Total Carbohydrate 27.7 g
Dietary Fiber 3.5 g
Sugars 2.3 g
Protein 24.9 g

Dietary servings

Per Portion


Grain 1.4
Meat 1.0
Milk Alternative 0.1
Vegetables 1.9

Energy sources


Pygal36%459.3427046498344157.5193687506580332%369.9173827207141282.168820852409432%305.48937723881613148.6510022142813636%32%32%CarbohydratesFatProtein
Recipe from:
Lunch
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