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Turkey & Quinoa Stuffed Peppers
Stuffed peppers are the perfect all-in-one meal on a busy evening! This delicous recipe is protein-packed and full of flavor.
5
from 1 vote
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Prep Time:
15
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
12
pepper halves
Author:
Madison Wetherill
Ingredients
6
bell peppers
variety of colors, core removed and cut in half
1
lb
ground turkey meat
1
can of no salt added corn
1
can of Rotel tomatoes with chiles
½
can of black beans
optional
1
handful of cilantro
chopped
1
cup
quinoa
cook according to package instructions
½
cup
of shredded cheese
Instructions
Cook quinoa according to package instructions.
Brown turkey meat and set aside when complete.
Boil a large pot of water.
Remove core and seeds from bell pepper and cut in half, down the center.
Place bell peppers into boiling water for 5 minutes or until colors are vibrant.
Remove bell peppers using tongs and set aside.
Combine remaining ingredients in a bowl (reserving half the cheese).
Stuff each pepper with mixture and top with remaining cheese.
Bake at 450 degrees for 25 minutes or until cheese is melted.
Nutrition
Serving:
1
g
|
Calories:
124
kcal
|
Carbohydrates:
13
g
|
Protein:
10
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.04
g
|
Cholesterol:
28
mg
|
Sodium:
29
mg
|
Potassium:
286
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1893
IU
|
Vitamin C:
76
mg
|
Calcium:
19
mg
|
Iron:
1
mg