Zutaten

• 4 large bell peppers (assorted colors)
• 400g lean ground turkey
• 100g uncooked quinoa
• 1 medium zucchini, finely diced
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 400g can diced tomatoes, no salt added
• 30ml olive oil
• 1 teaspoon dried oregano
• A small bunch of fresh parsley, chopped
• 1/2 lemon, for juice
• Salt and black pepper to taste

Anleitung

1. 1.Preheat your oven to 200°C. Cook the 100g of quinoa according to package directions.
2. 2.Slice the bell peppers in half lengthwise and remove the seeds. Place them cut-side up on a baking sheet, drizzle with half the olive oil, and roast for 15 minutes until they begin to soften.
3. 3.While the peppers roast, heat the remaining olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 5 minutes until translucent. Add the minced garlic and cook for one more minute until fragrant.
4. 4.Add the ground turkey to the skillet. Cook, breaking it apart with a spoon, until it is browned all over, about 6-8 minutes.
5. 5.Stir in the diced zucchini, canned tomatoes, cooked quinoa, dried oregano, and half of the chopped parsley. Season with salt and pepper. Let the mixture simmer for 5-7 minutes to allow flavors to meld.
6. 6.Carefully remove the peppers from the oven and spoon the turkey-quinoa mixture evenly into each pepper half.
7. 7.Return the stuffed peppers to the oven and bake for an additional 15-20 minutes, or until the peppers are tender and the filling is bubbly.
8. 8.Before serving, squeeze fresh lemon juice over the peppers and garnish with the remaining fresh parsley. These are perfect for meal prep.

Nährwertinformationen

Warum dieses Rezept