I love the cilantro lime twist to these bell peppers. So easy & nutrient dense! Great for dinner or for meal prep.
Details
Servings
4 servings
Prep time
10 minutes
Cooking time
60 minutes
Difficulty
Easy
Print
Ingredients
1 lb ground turkey
4 bell peppers
1 medium onion
1 lime
1/2 c vegetable broth
3/4 c cilantro
1 c shredded Monterey jack cheese
1-2 tbsp extra virgin olive oil
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes
Directions
- Preheat oven to 400 degrees F.
- Cut tops off of bell peppers and de-seed. Coarsely chop cilantro. Dice onion.
- Rinse the quinoa. Add 1 c dry quinoa and 2 c water to a saucepan, bring to a boil, cook covered for 15 min, fluff with a fork.
- Add olive oil and onions to a large skillet. After 2-3 min, add ground turkey, salt, pepper, paprika, red pepper flakes. Break turkey into small pieces, cook for about 5-7 min.
- Add quinoa to skillet of turkey, add lime juice from 1 lime, cilantro and vegetable broth.
- Fill each bell pepper with mixture and then place in a large casserole dish. Place leftover mixture on the sides of the dish. Cover with cheese and aluminum foil.
- Bake for 30 minutes. Take off foil and broil for 5 min, until cheese is melted/browned.
