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Stuffed Bell Peppers

This dish is a favorite of D.TOX participants. Enjoy for dinner, or batch prep the recipe for easy, healthy lunches.
Stuffed peppers
  • Makes 4 servings
  • Prep Time 20 minutes
  • Cook Time 45 minutes


  • 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


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.
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.
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.
Fill the bell pepper halves with the turkey mixture and bake uncovered in the oven for an additional 10 minutes.

Nutrition Facts

Servings Per Container
Amount Per Serving
Calories 370
% Daily Value*
Total Fat 11g
Total Carbohydrates 37g
Dietary Fiber 7g
Sugars 2g
Protein 32g
* Percent Daily Values are based on a 2000 calorie diet.

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