I love a healthy dinner that is not only loaded with flavor but also filling! These peppers satisfy on every level! I love the addition of the zucchini and quinoa with the turkey burger. This recipe is very versatile as you can add whatever type of veggie you would like! I’ve made it with broccoli and it was just as yum as the zucchini. This recipe would definitely make the whole 30 approved list if you selected the right marinara! It’s a perfect option for those back to school nights that are coming up so soon.
Satisfying Stuffed Peppers
4
servings20
minutes45
minutesIngredients
1 Tbsp 1 Olive Oil
1 1 Yellow Onion, Diced
1 lb 1 Ground Turkey
2-3 2-3 Cloves Minced Garlic
1 1 Zucchini, Cubed
24 oz 24 Marinara( I like Rao’s)
1 tsp 1 Oregano
Pinch of Cinnamon
S&P to taste
4 – 5 4 – 5 Large Bell Peppers
1/2 cup 1/2 Quinoa
1 cup 1 Water
Directions
- To begin, preheat oven to 375. Heat olive oil in a skillet and sauté onion until translucent. Add ground turkey and brown
- Once turkey is browned, add garlic, zucchini and marinara. Add cinnamon and oregano. Stir to combine
- While sauce is simmering, cook quinoa by adding water and quinoa together. Bring to boil and turn to low. Simmer with lid on for 15 – 20 minutes until cooked through
- Add cooked quinoa to simmering sauce. Stir to combine and remove skillet from heat
- Cut peppers in half and lay in baking dish. Fill with sauce and cover. Bake at 375 for 40 – 45 minutes, until peppers are tender.
Notes
- You can sub ground chicken or beef in this dish.
- I had some leftover grated carrot in the fridge that I threw in the sauce just to use it up. That’s the beauty of this recipe! You can add whatever you’d like in it! Mushrooms would be a great addition also.