How To Make Stuffed Peppers with Turkey and Vegetables
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Serves:
Ingredients
- 4 bell peppers (any color)
- 1 lb ground turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup mushrooms, sliced
- 1 cup cooked quinoa
- 1 cup marinara sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
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Preheat the oven to 375°F (190°C).
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Cut off the tops of the bell peppers and remove the seeds and white membranes. Place the peppers in a baking dish.
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In a large skillet, cook the ground turkey over medium heat until no longer pink. Add the onion and garlic, and cook until the onion is translucent.
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Stir in the zucchini, mushrooms, cooked quinoa, marinara sauce, oregano, basil, salt, and pepper. Cook for an additional 5 minutes.
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Spoon the turkey and vegetable mixture into the bell peppers, filling them to the top. Sprinkle with Parmesan cheese.
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Bake for 30-35 minutes, or until the peppers are tender and the cheese is bubbly and golden.
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Serve hot and enjoy!
Nutrition
- Calories : 350kcal
- Total Fat : 11g
- Saturated Fat : 4g
- Cholesterol : 80mg
- Sodium : 715mg
- Total Carbohydrates : 31g
- Dietary Fiber : 6g
- Sugar : 10g
- Protein : 33g
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