Chicken Avocado Wrap Recipe – A Comforting Meal That Changed My Busy Days

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                                  🥣 Turkey & Quinoa Stuffed Peppers

A healthy, comforting dinner that’s as pretty as it is delicious.

🍽️ Servings: 2 (or double for meal prep!)

⏱️ Total Time: ~35 minutes

🔥 Calories: ~350 per pepper (depends on exact ingredients)

🛒 Ingredients

  • 2 large bell peppers (any color you love – red and yellow are sweet!)

  • 100g (3.5 oz) lean ground turkey

  • ½ cup cooked quinoa

  • 1 small onion, diced

  • 1 clove garlic, minced

  • 2 tbsp tomato paste (or passata)

  • 1 tsp olive oil

  • 1 tsp Italian seasoning (or just thyme + oregano)

  • Salt & pepper to taste

  • Optional: chopped parsley, grated Parmesan, chili flakes

👩‍🍳 Step-by-Step Instructions

1. Preheat and prep your peppers

  • Preheat your oven to 375°F / 190°C.

  • Cut the tops off your bell peppers (keep the hats if you like for serving flair!) and scoop out the seeds and membranes. Rinse them and pat dry.

  • Place peppers upright in a small baking dish. Drizzle a few drops of olive oil inside each and bake for 10 minutes to soften slightly.

2. Cook your quinoa (if you haven’t yet)

  • If you’re starting from scratch, cook ¼ cup dry quinoa in ½ cup water. Bring to a boil, then simmer until fluffy (about 12–15 minutes). Set aside.

3. Sauté the good stuff

  • Heat 1 tsp of olive oil in a pan over medium heat.

  • Add the diced onion and cook for 2–3 minutes until soft.

  • Toss in the garlic and ground turkey. Break it up with a spoon and stir until cooked through and slightly browned (around 5–7 minutes).

4. Mix it all up

  • Stir in the cooked quinoa, tomato paste, and Italian seasoning.

  • Season with salt and pepper (and chili flakes if you like a kick!).

  • Let it simmer for 2 more minutes so flavors blend into magic.

5. Stuff it!

  • Remove the peppers from the oven and carefully spoon your turkey-quinoa mixture into each pepper until they’re filled to the brim.

  • (Optional) Sprinkle a pinch of grated Parmesan on top if you want a golden crown.

6. Bake to perfection

  • Pop the stuffed peppers back in the oven and bake for 15–20 minutes, or until the tops are slightly browned and the peppers are tender but not collapsing.

7. Garnish and serve

  • Sprinkle with fresh parsley, a squeeze of lemon, or more chili flakes before serving.

💡 Tips & Variations

  • Use brown rice or cauliflower rice if you’re out of quinoa.

  • Add chopped spinach or zucchini to the turkey mix for extra veggies.

  • Leftovers? These reheat like a dream!



 

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