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GREEK STUFFED BELL PEPPERSEntree Meal Prep
Page 194
Recipe detail

GREEK STUFFED BELL PEPPERS

Lunch/Dinner
Prep
15 Mins
Cook
25 Mins
Serves
4
Macros per serving
Calories
210
Protein
18g
Carbs
14g
Fat
9g

Instructions

5 steps

  1. 1Preheat oven to 375°F (190°C). Arrange bell pepper halves in a baking dish.
  2. 2In a bowl, mix quinoa, ground turkey, tomatoes, feta cheese, oregano, salt, and pepper.
  3. 3Spoon the mixture into the bell pepper halves. Cover the dish with foil.
  4. 4Bake for 20–25 minutes, or until the peppers are tender. Remove foil and bake an additional 5 minutes.
  5. 5Serve warm as a hearty entrée. 4 large bell peppers (600g), halved and seeded 1 cup (185g) cooked quinoa 1 cup (150g) cooked ground turkey 1/2 cup (75g) diced tomatoes 1/2 cup (75g) crumbled feta cheese 1 tsp (2g) dried oregano Salt and pepper to taste