Stuffed Bell Peppers
D.TOX
Dairy-Free
Gluten-Free
Nut-Free
Sugar-Free
These peppers are stuffed with ground turkey, quinoa, onion, and spices. Batch prep for dairy-free and gluten-free meals all week long.
This recipe is excerpted from Life Time’s first-ever cookbook, 1-2-12.
- 4 large bell peppers
- 1 tbs. olive oil
- 1 lb. lean ground turkey
- 1/2 onion, diced
- 1 tbs. chili powder
- 1 tsp. paprika
- Sea salt to taste
- 2 cups quinoa, cooked
- 1 lime, zested and juiced
- 1 cup fresh cilantro, coarsely chopped
STEP 1
Preheat the oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray. Cut the bell peppers in half, remove the seeds, and spritz with cooking spray. Bake in the oven for 25 minutes or until tender and slightly browned.
STEP 2
While the peppers are cooking, heat the olive oil in a 10-inch skillet. Add in the turkey, onion, chili powder, paprika, and salt, stirring occasionally until the turkey is cooked through.
STEP 3
In a medium bowl, combine the cooked quinoa, lime juice and zest, and salt to taste. When the turkey mixture is cooked, add it to the bowl with the cilantro and mix to combine.
STEP 4
Fill the bell pepper halves with the turkey mixture and bake uncovered in the oven for an additional 10 minutes.
Servings Per Container
1
Amount Per Serving
Calories 370
% Daily Value*
17%
Total Fat 11g
13%
Total Carbohydrates 37g
29%
Dietary Fiber 7g
Sugars 2g
Protein 32g
* Percent Daily Values are based on a 2000 calorie diet.
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