Low-Calorie Ground Turkey and Quinoa Stuffed Peppers

I recently read about Quinoa, and I decided to replace the rice in the usual stuffed peppers recipe with it and see how it would taste. So I stuffed the peppers with ground turkey and Quinoa. The result was a tasteful dish low in calories and full of protein, vitamins and fibres.

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 CustomaryMetric

 

1x2x3x

• 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: 878kcalCarbohydrates: 76gProtein: 86gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.04gCholesterol: 168mgSodium: 1776mgPotassium: 2554mgFiber: 15gSugar: 20gVitamin A: 8451IUVitamin C: 543mgCalcium: 374mgIron: 10mg

How did this recipe turn out for you?We’re eager to hear your thoughts!