Turkey and Quinoa Stuffed Bell Peppers

Ingredients

• 2 pcs Bell peppers (large)
• 200 g Lean ground turkey
• 100 g Cooked quinoa
• 100 g Diced tomatoes (canned)
• 60 g Black beans (drained)
• 1 tsp Cumin
• 2 pcs Garlic cloves (minced)
• 1 tsp Olive oil
• 1 pinch Salt and pepper

Preparation

1. 1

   Preheat the oven to 190°C (375°F). Cut the bell peppers in half lengthwise and remove seeds and membranes.

2. 2

   Heat olive oil in a skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant.

3. 3

   Add the ground turkey and cook for 5–6 minutes, breaking it apart until fully browned.

4. 4

   Stir in diced tomatoes, black beans, cooked quinoa, cumin, salt, and pepper. Cook for 2–3 minutes until well combined and slightly thickened.

5. 5

   Fill each bell pepper half evenly with the turkey and quinoa mixture, pressing gently to pack it in.

6. 6

   Cover with foil and bake for 25 minutes until the peppers begin to soften.

7. 7

   Remove foil and bake for another 5 minutes until the tops are lightly roasted and the peppers are tender.