Stuffed Peppers

These stuffed peppers are a colorful and delicious gluten-free lunch option, filled with a savory mixture of ground turkey, quinoa, and fresh vegetables. Baked to perfection, they provide a satisfying meal that is both nutritious and easy to prepare.

Ingredients

• 2 large bell peppers (any color)
• 200 grams ground turkey
• 100 grams cooked quinoa
• 50 grams onion, finely chopped
• 1 clove garlic, minced
• 100 grams diced tomatoes (canned or fresh)
• 1 teaspoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 30 grams shredded cheese (optional)

Steps

1. Preheat your oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a skillet, heat the olive oil over medium heat and sauté the chopped onion and garlic until translucent.
4. Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon.
5. Stir in the cooked quinoa, diced tomatoes, paprika, cumin, salt, and pepper. Cook for an additional 5 minutes until everything is well combined.
6. Stuff each bell pepper with the turkey and quinoa mixture, packing it in tightly.
7. If using, sprinkle the shredded cheese on top of the stuffed peppers.
8. Place the stuffed peppers upright in a baking dish and add a splash of water to the bottom of the dish to create steam.
9. Cover the dish with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is bubbly.

Nutrition

• Calories: 380
• Protein: 30 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 85 mg
• Total Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune function.
• High in protein and fiber from turkey and quinoa, promoting satiety and muscle health.

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