Description
A quick, macro-friendly, and hearty one-pan dinner that captures the classic flavors of stuffed peppers without the lengthy oven time. By sautéing lean ground turkey with colorful bell peppers and protein-packed quinoa in a rich tomato sauce, this deconstructed skillet meal gives you a nutritious, balanced dinner that is perfect for busy weeknights.
Ingredients
1 lb lean ground turkey
3 large bell peppers, chopped
2 cups cooked quinoa
15 oz tomato sauce (no sugar added)
1 medium onion, diced
3 cloves garlic, minced
1 tbsp Italian seasoning
1 tbsp olive oil
Instructions
Chop the peppers and onions into one-inch bite-sized pieces.
Mince the garlic cloves finely.
Heat the olive oil in a large skillet over medium-high heat.
Add the ground turkey to the pan, breaking it apart with a wooden spoon, and cook until fully browned and cooked through.
Add the onions and peppers to the skillet and sauté for five minutes.
Stir in the garlic and Italian seasoning until fragrant.
Pour in the tomato sauce and stir in the cooked quinoa.
Simmer the mixture for five minutes until heated through and flavors are well combined.
Notes
Substitute ground turkey with extra lean ground beef if preferred. Brown rice can be used in place of quinoa. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Trending
- Method: Stovetop
- Cuisine: American Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 75mg
