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Turkey & Kale Quinoa Stuffed Peppers

Amanda Keefer
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Entree & Main Dishes
Servings 6
Calories 180 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 carrot finely diced
  • 1 stalk celery finely diced
  • 1/2 medium onion finely diced
  • 2 cups chopped kale
  • 1/2 pound lean ground turkey
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 clove garlic minced
  • 1 cup cooked quinoa
  • 1 14 oz. can no-salt-added diced tomatoes
  • 3 bell peppers halved, seeded
  • 1 cup shredded lowfat mozzarella cheese

Instructions
 

  • Preheat oven to 350°F.
  • Heat oil in large skillet over medium-high heat. Add carrots, celery, onions and kale. Cook 5 minutes, or until softened. Add ground turkey, salt, pepper and Italian seasoning, and cook 5-7 minutes or until turkey is cooked through. Add garlic and cook 1-2 minutes. Add quinoa and tomatoes. Stir to combine, reduce heat to low and let simmer 5 minutes.
  • Place pepper halves in baking dish and fill with turkey mixture. Cover loosely with foil and bake 30 minutes. Remove from oven, top peppers with cheese and bake 5 minutes, or until cheese melts.

Nutrition

Calories: 180kcalCarbohydrates: 14gProtein: 16gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 33mgSodium: 257mgPotassium: 436mgFiber: 4gSugar: 4gVitamin A: 5900IUVitamin C: 98mgCalcium: 224mgIron: 2mg
Keyword bell peppers, freezer friendly, ground turkey, healthy dinner, quinoa
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