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Low-Calorie Ground Turkey and Quinoa Stuffed Peppers
Jane Simpson
I was bored of the usual meat-rice in peppers so I opted for ground turkey and Quinoa stuffing. If you like high-protein and low-calory food, try this!
5
from 1 vote
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Prep Time
35
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
2
Calories
878
kcal
Ingredients
US Customary
Metric
1x
2x
3x
1.2
pound
ground turkey (minced turkey)
2
medium
yellow bell peppers (yellow capsicum)
2
medium
orange bell pepper (orange capsicum)
2
medium
red pepper (red capsicum)
2
tablespoons
olive oil
15
ounce
tomatoes
-
1 can of crushed tomatoes
1
teaspoon
Sea salt
¼
teaspoon
ground black pepper
¼
teaspoon
red pepper flakes
-
crushed
½
teaspoon
dried thyme
-
powder
½
teaspoon
dried oregano
-
powder
½
teaspoon
onion powder
½
teaspoon
garlic powder
½
cup
Mozzarella cheese
-
low-fat
⅔
cup
quinoa
-
I used Vigo Gluten and Wheat Free
Instructions
Stuffing
Preheat the oven to 350°F.
Cook the Quinoa and set aside for later.
Heat a large saucepan to medium-high heat, and cook the turkey mince until brown.
Once it's cooked, add olive oil, salt and pepper, red pepper flakes, thyme, oregano, onion and garlic powder, and sauté for about 5 minutes.
Add the tomatoes and stir. Cover and simmer for about 5 minutes.
Add the Quinoa and stir; your stuffing is ready.
Baking the peppers
Cut the tops off the peppers and remove the seeds.
Drizzle some olive oil on each pepper and coat them in and out with your fingers.
Cover a large baking tray with non-stick baking sheet. Place the peppers on it, and fill them with the stuffing. Top each pepper with mozzarella.
Bake in the oven for about 35-40 minutes.
Enjoy!
Notes
You can use any pepper colour you prefer. I used yellow, red and orange as they taste sweeter to me.
Nutrition
Calories:
878
kcal
Carbohydrates:
76
g
Protein:
86
g
Fat:
29
g
Saturated Fat:
7
g
Polyunsaturated Fat:
6
g
Monounsaturated Fat:
14
g
Trans Fat:
0.04
g
Cholesterol:
168
mg
Sodium:
1776
mg
Potassium:
2554
mg
Fiber:
15
g
Sugar:
20
g
Vitamin A:
8451
IU
Vitamin C:
543
mg
Calcium:
374
mg
Iron:
10
mg
How did this recipe turn out for you?
We're eager to hear your thoughts!