Turkey & Quinoa Stuffed Bell Peppers

10 45 616
Ingredients Minutes Calories
Prep Cook Servings
10 min 35 min 3
Turkey & Quinoa Stuffed Bell Peppers
Health Rating
A stuffed pepper recipe that is going to blow your mind!

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 cup Chicken broth (stock)
3 large pepper(s) Yellow bell pepper
1/4 cup Pepper jack cheese (optional)

Instructions


1. To cook quinoa: rinse the quinoa with cold water in mesh strainer. In a medium saucepan, over medium to high heat, bring 1 cup of water to a boil. Add in quinoa and bring mixture 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. 

 

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

 

3. Heat up a skillet over medium on your stovetop and prep your onion, mushroom and garlic according to ingredient instructions. Add some olive oil to your skillet and let it warm up for 15 seconds. 

 

4. Add your 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. 

5. Add the ground turkey to the vegetables and once the turkey is mostly cooked through, add in the tomato sauce and about 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 quinoa is done cooking, dump it into the skillet with the turkey and vegetables. Stir together and remove from heat, ensuring your turkey is fully cooked.

8. Then, stuff each bell pepper with the mixture. Make sure they are full. If you are using cheese, then top with just enough cheese to barely cover the mixture. Pour the rest of the chicken broth into the base of the pan (so around the peppers, not over them).

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

Nutrition Facts

Per Portion

Calories 616
Calories from fat 196
Calories from saturated fat 59
Total Fat 21.8 g
Saturated Fat 6.6 g
Trans Fat 0.1 g
Polyunsaturated Fat 5.8 g
Monounsaturated Fat 6.7 g
Cholesterol 174 mg
Sodium 990 mg
Potassium 1638 mg
Total Carbohydrate 55 g
Dietary Fiber 7.1 g
Sugars 4.6 g
Protein 50 g

Dietary servings

Per Portion


Grain 2.8
Meat 2.1
Milk Alternative 0.2
Vegetables 3.8

Energy sources


Pygal36%459.3427046498344157.5193687506580332%369.9173827207141282.168820852409432%305.48937723881613148.6510022142813636%32%32%CarbohydratesFatProtein

Notes:

Quick Tips:

In place of turkey, you can use ground beef or chicken.

Use a dairy-free alternative, such as Daiya Monterrey Jack shreds for dairy-free option.

 


Nutritional Highlights:

Turkey

Eating foods like turkey that are high in protein help to increase the feeling of satiety, meaning that they make a person feel fuller for longer. Turkey also contains B vitamins, selenium and zinc. It's also a protein source with no carbs.

Recipe from:
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