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Stuffed Peppers with Quinoa
Bell peppers filled with quinoa, ground turkey, tomatoes and herbs, baked under melted mozzarella.
Prep 15 min · Cook 35 min · Serves 2
Nutrition per serving (estimate)
420kcal
28gprotein
48gcarbs
12gfat
Fiber8 g
Sugar10 g
A source ofProtein, Vitamin C, B Vitamins, Iron
Why we like it
The peppers soften and sweeten in the oven while the filling soaks up the tomato sauce. Turkey and quinoa provide protein, bell peppers are high in vitamin C, and each pepper is a ready-portioned meal.
Ingredients
- 2 large red bell peppers
- 100g quinoa
- 150g ground turkey
- 1 can chopped tomatoes
- 1 onion
- 2 garlic cloves
- 1 tsp Italian herbs
- 50g mozzarella
- 1 tbsp olive oil
- Salt and pepper
Method
- Preheat oven to 190°C / 375°F. Cook quinoa in 200ml water 15 minutes.
- Halve peppers lengthways, remove seeds. Brush with oil. Place in baking dish.
- Fry onion and garlic in oil 4 minutes.
- Add ground turkey. Cook 5-6 minutes.
- Add tomatoes, herbs and cooked quinoa. Season well.
- Fill peppers generously with mixture.
- Top each pepper with mozzarella.
- Bake 25-30 minutes until peppers are soft and cheese golden.
Nutrition values are estimates. Nourity is a personal wellbeing journal, not medical or diet advice.