Mexican Quinoa and Turkey Stuffed Peppers

Name: Mexican Quinoa and Turkey Stuffed Peppers
Cuisine: Mexican, Latin American, American
Ingredients: 1 tablespoon extra virgin olive oil; 8 ounces lean ground turkey; 1/4 cup onion chopped; 2 garlic cloves minced; 3/4 cup crushed tomatoes; 1/2 cup chicken stock; 1/4 cup frozen corn; 1/4 cup black beans drained and rinsed; 1/2 teaspoon cumin; 1/2 teaspoon chili powder; 1/2 teaspoon paprika; 1/8 teaspoon pepper; 1/8 teaspoon salt; 1/2 cup cooked quinoa; 1/2 tablespoon lime juice; 2 tablespoons cilantro chopped; 3 bell peppers cut in half and seeded

9 steps

Updated at: Thu, 17 Aug 2023 14:14:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories227.3 kcal (11%)

Total Fat12.1 g (17%)

Carbs18 g (7%)

Sugars6.5 g (7%)

Protein13.8 g (28%)

Sodium270.1 mg (14%)

Fiber4.1 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonextra virgin olive oil

8 ounceslean ground turkey

¼ cuponion

chopped

2garlic cloves

minced

¾ cupcrushed tomatoes

½ cupchicken stock

½ teaspoonchili powder

½ teaspoonpaprika

⅛ teaspoonpepper

⅛ teaspoonsalt

½ cupquinoa

cooked

½ tablespoonlime juice

2 tablespoonscilantro

chopped

3bell peppers

cut in half and seeded

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Meanwhile, add oil to a large skillet.

Step 3

Add in ground turkey and saute until fully cooked, 4-5 minutes.

Step 4

Add in onion and cook for 2-3 minutes.

Step 5

Toss in garlic and cook for an additional minute.

Step 6

Stir in tomatoes, chicken broth, corn, beans, cumin, chili powder, paprika, pepper and salt. Bring to a simmer. Cook for 2-3 minutes until slightly thickened.

Step 7

Take off the heat and stir in cooked quinoa, lime juice and cilantro.

Step 8

Stuff peppers with the filling and place in a 9 x 13 pan. Cover with aluminum foil. Bake for 20-25 or until the peppers are tender and the filling is hot.

Step 9

Serve immediately.

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