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Autumn Turkey and Spinach Stuffed Peppers
Autumn Turkey and Spinach Stuffed Peppers

Autumn Turkey and Spinach Stuffed Peppers
A nutritious and flavorful dish featuring seasonal ingredients.
Autumn Turkey and Spinach Stuffed Peppers

Provides a balanced meal with lean protein, complex carbohydrates, and vegetables to support energy needs for cycle training.

Ingredients:
1
Servings
  • 2
    item
     red bell pepper
  • 200
    g
     ground turkey
  • 100
    g
     spinach
  • 100
    g
     quinoa
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 2
    tbsp
     tomato paste
  • 1
    tsp
     oregano
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Turkey and Spinach Stuffed Peppers
Instructions:
  1. Preheat the oven to 180°C.
  2. Cut the tops off the bell peppers and remove the seeds.
  3. Cook quinoa according to package instructions.
  4. In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  5. Add ground turkey to the pan and cook until browned.
  6. Stir in spinach, tomato paste, oregano, salt, and black pepper. Cook until spinach wilts.
  7. Mix cooked quinoa into the turkey mixture.
  8. Stuff each bell pepper with the turkey-quinoa mixture.
  9. Place stuffed peppers in a baking dish and cover with foil.
  10. Bake for 25-30 minutes. Remove foil, sprinkle feta cheese on top, and bake for an additional 5 minutes.
  11. Serve warm.
Nutrition Per Serving 800 g Per 100g
Energy 675 kcal 84 kcal
Protein 45 g 5.6 g
Fibre 12 g 1.5 g
Salt 2 g 0.3 g
Sugar 10 g 1.3 g
Carbohydrates 60 g 7.5 g
Fat 30 g 3.8 g
  • 2
    item
     red bell pepper
  • 200
    g
     ground turkey
  • 100
    g
     spinach
  • 100
    g
     quinoa
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 50
    g
     feta cheese
  • 2
    tbsp
     tomato paste
  • 1
    tsp
     oregano
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Cut the tops off the bell peppers and remove the seeds.

Cook quinoa according to package instructions.

In a pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add ground turkey to the pan and cook until browned.

Stir in spinach, tomato paste, oregano, salt, and black pepper. Cook until spinach wilts.

Mix cooked quinoa into the turkey mixture.

Stuff each bell pepper with the turkey-quinoa mixture.

Place stuffed peppers in a baking dish and cover with foil.

Bake for 25-30 minutes. Remove foil, sprinkle feta cheese on top, and bake for an additional 5 minutes.

Serve warm.

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