Turkey + Quinoa Stuffed Bell Peppers
Heat oven to 350 degrees Farenheit.
Remove bell pepper tops, seeds and membranes and rinse. In a deep stockpot, bring 6 quarts of water to a rolling boil, and then put in peppers. Cook until slightly tender but not limp, about 5 to 6 minutes.
Spray a pan with olive oil. On medium heat, cook ground turkey, stirring occasionally, until brown; drain off excess liquid. Return to stove and add onions, garlic, and zucchini. Cook for 8 minutes. Add tomato sauce and the remaining ingredients, except cheese. Cook until hot, stirring frequently.
Fill peppers with cooked mixture and stand upright in an ungreased 8x8 inch square baking dish. Cover and bake for 35 minutes.
Uncover, add cheese to top of each pepper, and bake peppers for 15 more minutes. Serve with tops if desired.
Serving Size 1 Pepper
- Amount Per Serving
- Calories 310
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 29g10%
- Dietary Fiber 6g24%
- Sugars 12g
- Protein 32g64%
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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