Turkey & Quinoa Stuffed Pepper
Roasted bell peppers filled with seasoned ground turkey, cooked quinoa, and vegetables. Customizable with different grains, proteins, and vegetables in each slot.
Ingredients
Method
Preheat oven to 375°F. Halve bell peppers lengthwise and remove seeds and stems. Arrange cut-side up in a baking dish.
Cook quinoa according to package directions; set aside. Dice onion, garlic, and zucchini.
Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook until browned, breaking it apart as it cooks, about 5–7 minutes. Drain excess fat if needed.
Add diced onion and garlic to the turkey; sauté until softened, about 3 minutes. Stir in zucchini and cook for 2 minutes.
Stir in tomato paste and cook for 1 minute. Add cooked quinoa, 0.25 cup of the parmesan, vegetable broth, salt, and black pepper; mix until combined.
Spoon filling evenly into each pepper half. Top each with remaining parmesan cheese.
Add 1 cup water to the baking dish around (not over) the peppers. Cover with foil and bake for 25 minutes; uncover and bake for an additional 10 minutes until peppers are tender and filling is heated through.
Cool for 3–5 minutes before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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