Quinoa and Turkey or Chicken Stuffed Bell Peppers

Prep Time: 10 minutes

Cook Time: 30 minutes

Ready In: 40 minutes

Servings: 4

Stuffed bell peppers are most definitely a healthy eating classic (at least in my book). This is one of my favorite meals that is protein-packed, easy to customize (even for vegans), easy to prep, and family/crew-approved! For a vegan-friendly version, use Portobello or tempeh, increase the amount of quinoa, and use veggie broth and cashew cheese.

 

INGREDIENTS:

• 1 pound extra lean ground chicken or turkey
• Smoked paprika, garlic, sea salt to season.
• 1 ½ cup cooked gluten-free quinoa
• ½ cup bell peppers, diced.
• 1 cup marinara sauce (low sugar)
• 1 cup low sodium chicken broth
• 3 tablespoons shredded mozzarella

 

DIRECTIONS:

1. Cut the tops off 3 bell peppers and remove the insides and seeds and dice one pepper.
2. Set oven to 350 °F.
3. Season ground chicken or turkey to taste and cook in a non-stick skillet until browned, about 8 minutes.
4. When chicken/ turkey is done cooking, add cooked quinoa, diced bell peppers, and marinara sauce. Mix and cook for 3 minutes on medium heat.
5. Place the mixture of turkey or chicken and quinoa in the bell peppers. Top with mozzarella. Add a little chicken broth to the bottom of the pan so the peppers do not stick and burn to the pan.
6. Bake in the oven for about 20 minutes. Then serve!

 

Tip:

For a vegan-friendly version, use Portobello or tempeh, increase the amount of quinoa, and use veggie broth and cashew cheese.

 

Nutrition facts per serving:

 | calories 363| total carbs 28g | protein 41 g | total fat 9g | cholesterol mg | sodium mg |