Turkey and Quinoa Stuffed Peppers
This is a hearty slow cooker recipe that is low in carbs and has big flavors.
Servings: 6 people
Calories: 294kcal
Ingredients
- 1 sweet onion diced
- 2 garlic cloves minced
- 1/4 cup fresh flat leaf parsley chopped
- 1 teaspoon dried oregano
- 1 cup quinoa dry, rinsed
- 1/4 cup whole wheat bread crumbs gluten-free bread crumbs option
- 1/2 teaspoon black pepper
- kosher or sea salt to taste
- 1/2 cup parmesan cheese freshly grated
- 1 egg
- 2 tablespoons tomato paste
- 1 pound lean ground turkey
- 6 bell peppers any color, slice away tops, scoop out seeds and membrane
- 24 ounce marinara sauce no sugar added
- 1/2 cup water
Instructions
- Combine in a large mixing bowl the first nine ingredients. Add 1/3 cup of parmesan, egg, tomato paste and ground turkey, mix well. Using the turkey mixture, evenly stuff the peppers and place side by side in 4-6 quart slow cooker. Pour marinara over peppers, add water to the marinara jar, swirl around and pour around the peppers. Cover and cook on low 6 hours.
- Carefully remove peppers from slow cooker, place on plates and sprinkle with remaining parmesan.
Nutrition
Serving: 1each | Calories: 294kcal | Carbohydrates: 19g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 145mg | Fiber: 3g | Sugar: 2g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7