Baked Stuffed Bell Peppers

Baked Stuffed Bell Peppers filled with a savory high-protein turkey and quinoa mixture, seasoned with traditional Chinese spices, create a delightful dish that is both nutritious and satisfying. This colorful and wholesome meal is perfect for a quick weeknight dinner.

Ingredients

• 2 large bell peppers - any color
• 200 grams ground turkey
• 100 grams cooked quinoa
• 30 grams green onions - chopped
• 2 cloves garlic - minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon five-spice powder
• 1 teaspoon ginger - grated
• 1 tablespoon sesame oil
• 50 grams shredded carrots
• Salt and pepper to taste
• 2 tablespoons fresh cilantro - chopped (for garnish)

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
4. Add the ground turkey to the skillet, cooking until browned and cooked through, about 5-7 minutes.
5. Stir in the cooked quinoa, chopped green onions, shredded carrots, soy sauce, oyster sauce, five-spice powder, salt, and pepper. Mix well and cook for another 2-3 minutes until everything is heated through.
6. Stuff each bell pepper with the turkey and quinoa mixture, pressing down slightly to pack it in.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes to slightly brown the tops.
9. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 380
• Protein: 36 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 850 mg
• Cholesterol: 90 mg
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Water: 0.5 L

Health Benefits

• High in protein to support muscle health and recovery.
• Rich in vitamins and minerals from the bell peppers and vegetables.

Tags