Dinner · Advanced
Turkey Quinoa Stuffed Peppers
Baked peppers filled with cooked turkey, already-cooked quinoa, tomato and feta.
- Protein
- 36g
- Energy
- 447 kcal
- Carbs
- 31g
- Fat
- 20g
- Time
- 55 min
- Serves
- 4
Halal
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Ingredients
Measured for 4 servings.
- 600 gGround Turkey 93%
- 420 gQuinoa Cooked
- 420 gBell Pepper
- 200 gTomato
- 60 gFeta
- 10 mlOlive Oil
Make it
Method
Heat oven to 190°C. Halve and deseed 420 g peppers. Warm 420 g cooked quinoa. Brown 600 g ground turkey in 10 ml olive oil until 74°C.
Mix turkey with quinoa and diced tomato; fill pepper halves and arrange in a baking dish. Bake about 20–25 minutes until peppers soften and filling is piping hot.
Crumble 60 g feta over the hot peppers after baking. Divide into four portions and cool any extras promptly.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 36g
- Carbs
- 31g
- Fat
- 20g
- Energy
- 447 kcal
