Heart-Healthy Classic Stuffed Bell Peppers
Elevate your weeknight dinner with these **Heart-Healthy Classic Stuffed Bell Peppers**, a nutritious and colorful twist on a timeless favorite. This recipe features vibrant bell peppers filled with a protein-packed mixture of lean ground turkey, fluffy quinoa, and nutrient-rich baby spinach, all seasoned with fragrant Italian herbs and simmered in low-sodium vegetable broth for extra flavor. A sprinkle of optional low-fat mozzarella perfectly complements the savory filling, offering a guilt-free indulgence. Ready in just an hour, this wholesome dish is baked to perfection, making it a satisfying, low-calorie meal for the whole family. Perfect for those looking for a healthy, high-protein, low-sodium dinner idea, these stuffed peppers are as delicious as they are nutritious!
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Recipe Information
Ingredients
- 4 bell peppers (variety of colors)
- 1 cup quinoa
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 medium onion
- 2 garlic cloves
- 1 pound lean ground turkey
- 1 can (14.5 ounces) diced tomatoes (no salt added)
- 2 cups baby spinach
- 1 teaspoon Italian seasoning
- 0.5 teaspoon black pepper
- 0.5 cup low-fat mozzarella cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a medium saucepan, bring the vegetable broth to a boil, add the quinoa, cover, and lower the heat. Cook for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion, diced, and sauté until soft, about 5 minutes.
Add minced garlic to the skillet and cook for another 30 seconds until fragrant.
Add the ground turkey to the skillet and cook until no longer pink, breaking it apart with a spoon, approximately 7 minutes.
Stir in the can of diced tomatoes, baby spinach, Italian seasoning, and black pepper to the turkey mixture. Cook until the spinach is wilted and the mixture is heated through, about 5 minutes.
Add the cooked quinoa to the turkey mixture and stir well to combine.
Place the prepared bell peppers in a baking dish and evenly spoon the mixture into each pepper, pressing down slightly to pack the filling.
If desired, sprinkle a little mozzarella cheese on top of each stuffed pepper.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the cheese slightly if using.
Remove from the oven and let cool slightly before serving.
Nutrition Facts
Calories |
1944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.7 g | 102% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 161.9 g | 59% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 42.1 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1203 mg | 93% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3436 mg | 73% | |
*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.
