BiteSaavy
BiteSaavy recipe

Stuffed Bell Peppers with Quinoa and Ground Turkey

A low FODMAP, protein-packed meal featuring quinoa and seasoned ground turkey stuffed into vibrant bell peppers.

Low Fodmap 15 min prep 40 min cook Serves 4 Low Fodmap
Stuffed Bell Peppers with Quinoa and Ground Turkey

Ingredients

  • red bell peppers
    4 medium 4 medium
  • quinoa
    150 grams 2/3 cup uncooked
  • ground turkey
    400 grams 14 ounces
  • carrot
    1 medium 1 medium finely diced
  • scallion green parts
    3 stalks 3 stalks green parts only, chopped
  • chopped tomatoes (canned, no onion/garlic)
    200 grams 7 ounces
  • olive oil
    2 tablespoons 2 tablespoons
  • ground cumin
    1 teaspoon 1 teaspoon
  • smoked paprika
    1 teaspoon 1 teaspoon
  • salt
    to taste to taste
  • black pepper
    to taste to taste
  • grated cheddar cheese (optional)
    50 grams 1/2 cup optional topping

Method

  • 1
    Cook quinoa in 300 ml (1 1/4 cups) water until fluffy.
  • 2
    Preheat oven to 190°C (375°F).
  • 3
    Cut tops off bell peppers, remove seeds and membranes.
  • 4
    Heat olive oil in pan; cook ground turkey until browned.
  • 5
    Add carrot and green scallions; cook 3 minutes.
  • 6
    Stir in canned tomatoes, cumin, paprika, salt, and pepper; simmer 5 minutes.
  • 7
    Mix cooked quinoa into turkey mixture.
  • 8
    Stuff peppers with mixture; top with cheese if using.
  • 9
    Place in baking dish; cover with foil and bake 25 minutes.
  • 10
    Remove foil; bake 5 minutes more until cheese melts.

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