Your Feedback is Appreciated

Quinoa and vegetable stuffed bell peppers with added ground turkey

average rating is 3 out of 5, based on 150 votes

Experience a satisfying and nutritious meal with our Quinoa and Vegetable Stuffed Bell Peppers! Packed with lean ground turkey and protein-rich quinoa, these colorful bell peppers are bursting with flavor and perfect for a healthy, low-carb meal. Get ready to tantalize your taste buds and nourish your body with this diabetic-friendly recipe.

Serving suggestions/tips:

Serve the stuffed bell peppers with a side of fresh mixed greens or a crisp salad for a well-rounded meal.

Top the stuffed peppers with a sprinkle of grated Parmesan or a dollop of Greek yogurt for added flavor.

Customize the recipe by adding your favorite herbs or spices to suit your taste preferences.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high-protein diabetic-friendly weight loss nutritious healthy quinoa recipe ground turkey stuffed bell peppers vegetable dish gluten-free low glycemic index low-calorie balanced meal fiber-rich vitamin-packed low-fat low-sodium diabetes management

Ingredients

2 bell peppers (any color)
1/2 cup quinoa, rinsed
1/2 pound ground turkey
1/2 small onion, diced
1 clove garlic, minced
1/2 cup diced tomatoes
1/2 cup diced zucchini
1/2 cup diced mushrooms
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
Olive oil for cooking

Directions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut-side up, and set aside.
Cook quinoa according to package instructions. Once cooked, set aside.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground turkey, onion, and garlic. Cook until the turkey is browned and cooked through, breaking it up into crumbles.
Add the diced tomatoes, zucchini, mushrooms, dried basil, dried oregano, salt, and pepper to the skillet. Cook for an additional 5 minutes or until the vegetables are tender.
Stir in the cooked quinoa and mix well to combine all the ingredients. Adjust the seasoning if needed.
Stuff the bell peppers with the quinoa and turkey mixture, pressing it down gently to fill the peppers completely.
Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes or until the peppers are tender.
Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
Once cooked, remove from the oven and let them cool for a few minutes before serving.