Turkey and Vegetable Stuffed Bell Peppers
Colorful bell peppers stuffed with seasoned ground turkey, quinoa, and vegetables
Turkey and Vegetable Stuffed Bell Peppers is a dinner recipe ready in about 70 minutes. Each serving has approximately 727 kcal, 54g protein, 71g carbs, 24g fat. It fits a high-protein diet.
Preheat oven to 190°C (375°F)
Cook quinoa in vegetable broth according to package directions
Heat olive oil in a large skillet over medium heat
Sauté onion and garlic until fragrant, about 3 minutes
Add ground turkey and cook until browned, breaking it up as it cooks
Add zucchini and mushrooms, cook for 5 minutes
Stir in diced tomatoes, oregano, basil, salt, and pepper
Add cooked quinoa and mix well
Stuff the bell peppers with the turkey-quinoa mixture
Place stuffed peppers in a baking dish with a little water at the bottom
Cover with foil and bake for 35 minutes
Remove foil, top with cheese, and bake uncovered for 10 more minutes
Let rest for 5 minutes before serving