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Quinoa and turkey stuffed peppers

Pre-baking the peppers for 10 minutes avoids the dish's one real flaw: cooked filling in a still-hard pepper.

Hot dish · 4 servings · Prep time 45 min

Per serving

Calories485kcal
Protein41g
Carbs40g
Fat18g

Ingredients

  • 4 pieceBell peppers
  • 150 gQuinoa
  • 400 gMinced turkey
  • 400 gChopped tomatoes
  • 150 gOnions
  • 80 gGrated cheese
  • 20 mlOlive oil

Method

  1. Heat the oven to 190 °C. Halve the peppers and remove the seeds.
  2. Bake them empty for 10 minutes, cut side up.
  3. Fry the onion and the turkey in the oil for 8 minutes, then add the chopped tomatoes and the raw quinoa.
  4. Pour in 200 ml of water and let it absorb for 10 minutes, covered.
  5. Fill the peppers, scatter over the cheese and bake for 20 minutes.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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