List of Ingredients: 

4 large bell peppers (any color)

1 cup cooked quinoa

1 cup cooked lean ground turkey (or beef or plantbased protein for a vegetarian option)

1/2 cup diced tomatoes (canned or fresh)

1/4 cup tomato sauce

1/4 cup shredded mozzarella cheese

2 tablespoons chopped fresh parsley

1 tablespoon olive oil

Salt and pepper to taste

 

Preparation:

Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes.

In a large skillet, heat olive oil over medium heat. Add cooked ground turkey and diced tomatoes. Cook and stir for a few minutes until heated through.

Stir in cooked quinoa, tomato sauce, shredded mozzarella cheese, chopped fresh parsley, salt, and pepper.

Stuff each bell pepper with the turkey and quinoa mixture.

Place the stuffed bell peppers on a baking sheet lined with parchment paper.

Bake in the preheated oven for 20-25 minutes or until the peppers are tender and the filling is heated through.

Serve the stuffed bell peppers with turkey and quinoa for a wholesome and flavorful dinner.

 

Nutritional Value (approx. per serving):

Calories: 400 kcal

Carbohydrates: 35g

Protein: 25g

Fat: 18g

Fiber: 8g

Sugar: 8g