Mediterranean Stuffed Bell Peppers - Perfect Dinner for Weight Goals

Ingredients

• 4 large bell peppers (red or yellow work best)
• 1 lb lean ground turkey (93/7)
• 1 cup cooked quinoa
• 1 medium zucchini, diced
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1/4 cup low-sodium chicken broth

Instructions

1. 1

   Prep the peppers

   Preheat oven to 375°F. Cut tops off bell peppers and remove seeds and membranes. If peppers won't stand upright, trim a small slice from the bottom (but don't cut through). Lightly brush with olive oil and season inside with salt and pepper.

2. 2

   Cook the filling

   Heat olive oil in a large skillet over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic and cook another minute. Add ground turkey, breaking it up with a spoon, and cook until no longer pink (about 6-7 minutes).

3. 3

   Add vegetables and seasonings

   Stir in diced zucchini, drained tomatoes, oregano, and basil. Cook for 5 minutes until zucchini starts to soften. Season with salt and pepper. Remove from heat and stir in cooked quinoa, feta cheese, and fresh parsley.

   

4. 4

   Stuff and bake

   Divide filling evenly among the 4 peppers, packing gently. Place stuffed peppers in a baking dish and pour chicken broth around (not over) the peppers. Cover with foil and bake for 25-30 minutes until peppers are tender but still hold their shape.

5. 5

   Final touches

   Remove foil and bake for an additional 5 minutes to lightly brown the tops. Let rest for 5 minutes before serving. Garnish with extra parsley if desired.

Substitution Ideas

Storage Tips

Store leftover stuffed peppers in the refrigerator for up to 4 days. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 10-15 minutes. They also freeze well for up to 3 months - just thaw overnight before reheating.