In the Zone Stuffed Bell Peppers
Get ready to elevate your weeknight dinner game with "In the Zone Stuffed Bell Peppers," a wholesome and flavor-packed dish that combines tender bell peppers with a mouthwatering filling of ground turkey (or lean beef), protein-rich quinoa, and a medley of savory spices. These colorful peppers are stuffed to perfection with a hearty mixture of sautéed onions, garlic, and diced tomatoes, then crowned with gooey melted mozzarella cheese for the ultimate comfort food experience. With a quick prep time of just 15 minutes and a cooking method that keeps the peppers moist and tender, this recipe is as easy as it is satisfying. Perfect for meal prepping or impressing at the dinner table, "In the Zone Stuffed Bell Peppers" promises a nutritious, delicious, and visually stunning meal that's sure to be a hit with the whole family.
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Recipe Information
Ingredients
- 4 pieces bell peppers (red, yellow, or green)
- 450 grams ground turkey (or lean ground beef)
- 1 cup cooked quinoa (or rice)
- 1 small yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 400 grams diced tomatoes with juice (canned)
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup water or chicken broth
Instructions
Preheat your oven to 190°C (375°F).
Slice the tops off the bell peppers and remove the seeds and membranes from inside. Set the peppers upright in a baking dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground turkey to the skillet and cook until browned, breaking it into small pieces with a wooden spoon, about 6-8 minutes.
Stir in the diced tomatoes (including the juice), cooked quinoa, paprika, oregano, salt, and black pepper. Cook for another 3-4 minutes to combine the flavors.
Remove the skillet from heat and stir in half of the chopped parsley and 1/2 cup of the shredded mozzarella cheese.
Stuff each bell pepper with the meat and quinoa mixture, pressing it down lightly to fill completely.
Pour the water or chicken broth into the bottom of the baking dish to keep the peppers moist while baking.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and sprinkle the tops of the peppers with the remaining shredded mozzarella cheese.
Bake uncovered for an additional 10-15 minutes, or until the cheese is melted and the peppers are tender.
Garnish the stuffed peppers with the remaining chopped parsley before serving.
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3056 mg | 133% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 44.1 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1132 mg | 87% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3908 mg | 83% | |
*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.
