Ingredients
1 lb ground turkey
1/2 cup uncooked quinoa (about 1 1/2 cups cooked)
6 large bell peppers (assorted colors)
1 cup diced onion
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/2 cup grated cheddar cheese (optional)
Instructions
Preheat oven to 375°F (190°C)
Cut tops off peppers; remove seeds and membranes
Steam peppers for 5 minutes to soften
In a pan, cook turkey over medium heat until browned; drain excess fat
Add garlic and onion; cook until softened
Stir in cooked quinoa, tomato sauce, chili powder, cumin, salt, and pepper
Mix well to combine
Stuff each pepper with turkey-quinoa mixture
Place peppers in a baking dish
Top with remaining tomato sauce and optionally grated cheese
Bake 25-30 minutes until peppers are tender
Notes
Use ground chicken or plant-based protein for variations
Add sautéed mushrooms or zucchini to filling
Peppers can be prepped ahead; refrigerate covered for up to 24 hours before baking
- Prep Time: 20
- Cook Time: 35
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 stuffed bell pepper
- Calories: 380
- Sugar: 7g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 4g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 60mg