Lighter Stuffed Bell Peppers

Elevate your dinner table with these "Lighter Stuffed Bell Peppers," a wholesome and flavorful twist on a classic comfort food. Packed with a savory filling of lean ground turkey, protein-rich quinoa, and aromatic Italian spices, these bell peppers offer a satisfying meal that’s both nutritious and delicious. A zesty tomato base brings a burst of flavor, while a melted layer of mozzarella cheese adds just the right touch of indulgence. Perfect for busy weeknights, this recipe comes together in under an hour and is a great make-ahead option for meal prep. With tender bell peppers baked to perfection and a garnish of fresh parsley for a pop of freshness, this dish is a guaranteed crowd-pleaser that you can feel good about serving.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large Bell peppers
• 1 cup Cooked quinoa
• 1 pound Lean ground turkey
• 1 tablespoon Olive oil
• 1 medium, diced Onion
• 2 minced Garlic cloves
• 1 can (14-ounce) Diced tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Italian seasoning
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 0.5 cup Shredded mozzarella cheese
• 2 tablespoons, chopped (optional, for garnish) Fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers and set them aside.

Step 3

In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Step 4

Add the ground turkey to the skillet. Cook, breaking it up with a wooden spoon, until it is no longer pink (about 6-7 minutes).

Step 5

Stir in the diced tomatoes (with their juice), tomato paste, cooked quinoa, Italian seasoning, salt, and ground black pepper. Reduce the heat to low and let the mixture simmer for 5 minutes.

Step 6

Place the bell peppers upright in a baking dish. If necessary, trim the bottoms slightly to make them stand upright.

Step 7

Fill each bell pepper with the turkey-quinoa mixture, packing it down gently. Divide the mixture evenly between the peppers.

Step 8

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Step 9

Remove the foil, sprinkle the shredded mozzarella cheese evenly over the stuffed peppers, and return to the oven. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and let the stuffed peppers cool slightly before serving. Garnish with chopped fresh parsley, if desired, and enjoy!

Nutrition Facts

Serving size	(2107.2g)

Amount per serving	% Daily Value*
Calories	1444.5

Total Fat 63.7g	0%
Saturated Fat 18.0g	0%
Polyunsaturated Fat 1.3g
Cholesterol 364.1mg	0%
Sodium 2562.9mg	0%
Total Carbohydrate 112.4g	0%
Dietary Fiber 27.9g	0%
Total Sugars 44.6g
Protein 124.1g	0%

Vitamin D 0IU	0%
Calcium 784.8mg	0%
Iron 16.3mg	0%
Potassium 4177.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.7%

Protein: 32.7%

Carbs: 29.6%